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Sticky Beef Noodles Recipe

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4.2 from 9 reviews

This Sticky Beef Noodles recipe is a flavorful Asian-inspired main course featuring tender sirloin steak coated in a glossy, tangy-sweet sauce with fresh vegetables and egg noodles. The quick stir-fry method ensures a perfect blend of crispy beef, crunchy broccoli, and vibrant bell peppers all tossed with a sticky, lime-infused soy sauce. Ideal for a satisfying weeknight dinner packed with bold flavors and a delightful texture contrast.

Ingredients

Beef Marinade

  • 14 ounces (400 grams) sirloin steak, sliced thinly
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables & Aromatics

  • 1 red bell pepper, sliced
  • 7 ounces (200 grams) broccoli florets
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1-2 red chilies, finely chopped (+ more for garnish)
  • 4 spring onions, cut into 2 centimeter pieces (+ more for garnish)

Sauce

  • 6 tablespoons lime juice
  • 6 tablespoons dark soy sauce
  • 6 tablespoons sugar

Noodles

  • 14 ounces (400 grams) fresh egg noodles

Garnish

  • Chili flakes
  • Chopped chilies
  • Spring onions

Instructions

  1. Prepare the beef: In a bowl, toss the thinly sliced sirloin steak strips with cornstarch, salt, and black pepper until they are well coated. Set this mixture aside to allow the starch to adhere to the meat.
  2. Stir-fry the beef: Heat vegetable oil in a wok or large skillet over high heat. Add the coated steak strips and stir-fry them vigorously for 3 to 4 minutes, until the beef becomes crispy on the edges and browned. Once cooked, remove the beef from the pan and set aside, keeping it warm.
  3. Cook the vegetables and aromatics: Using the same pan, add the sliced red bell pepper, broccoli florets, minced garlic, and ginger. Stir-fry these ingredients together for 2 to 3 minutes until the vegetables are tender-crisp and fragrant.
  4. Prepare and add the sauce: In a separate bowl, mix lime juice, dark soy sauce, sugar, and finely chopped red chilies. Pour this sauce mixture into the pan with the vegetables and bring it to a boil. Let it simmer for 2 to 3 minutes until the sauce thickens slightly and coats the vegetables.
  5. Cook the noodles: Meanwhile, bring a pot of water to boil and cook the fresh egg noodles according to the package instructions, usually until tender but not mushy. Drain the noodles well and set them aside.
  6. Combine all components: Return the crispy beef strips to the pan with the vegetables and sauce. Add the cooked noodles and spring onion pieces. Toss everything together thoroughly over medium heat until all ingredients are heated through and evenly coated with the sticky sauce.
  7. Serve and garnish: Plate the sticky beef noodles in bowls and garnish generously with chili flakes, extra chopped red chilies, and additional spring onions for a burst of color and heat.

Notes

  • For extra heat, increase the amount of red chilies or add a dash of chili oil.
  • To keep the beef tender, avoid overcooking and ensure high heat during stir-frying.
  • Fresh egg noodles provide the best texture, but dried noodles can be substituted—adjust cooking time accordingly.
  • Dark soy sauce provides color and depth; if unavailable, use regular soy sauce but reduce salt elsewhere to compensate.
  • This dish is best served immediately to enjoy the contrasting textures of crispy beef and tender vegetables.

Find it online: https://cookedbysarah.com/sticky-beef-noodles-recipe/