Sticky Beef Noodles
A quick, comforting bowl of sticky beef noodles with tender strips of beef, glossy soy-garlic sauce, and springy noodles. Simple enough for a weeknight, satisfying enough to make again and again.
Ingredients
- 250 g dried egg noodles (or wheat noodles)
- 400 g beef steak, thinly sliced against the grain
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, finely chopped
- 1 medium carrot, cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 1/2 tbsp brown sugar, packed
- 1 tbsp cornstarch
- 120 ml water
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
- 3 stalks spring onions, sliced (white and green parts separated)
Instructions
- Cook the dried egg noodles according to the package instructions in a large pot of boiling water until just tender. Drain well and set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, water, and sesame oil until smooth with no cornstarch lumps. Set this sticky sauce mixture aside.
- Pat the thinly sliced beef steak dry with paper towels and season with the black pepper and half of the salt, tossing to coat the slices evenly.
- Heat 1 tablespoon of the vegetable oil in a large frying pan or wok over medium-high heat. Add the seasoned beef in a single layer and cook for 3 to 4 minutes, stirring occasionally, until just browned and no longer pink. Transfer the beef to a plate and keep warm.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and the white parts of the spring onions and cook for 2 to 3 minutes until starting to soften.
- Add the chopped garlic, carrot matchsticks, and sliced red bell pepper to the pan. Cook for another 3 to 4 minutes, stirring, until the vegetables are slightly tender but still bright in colour.
- Give the prepared sticky sauce mixture a quick stir, then pour it into the pan with the vegetables. Stir well and let it simmer for 2 to 3 minutes until it starts to thicken and turn glossy.
- Return the cooked beef and any resting juices to the pan. Toss everything together so the beef is well coated in the sticky sauce, and simmer for 1 to 2 minutes more. Taste and add the remaining salt if needed.
- Add the drained cooked noodles to the pan. Using tongs, gently toss the noodles with the sticky beef and vegetables until everything is evenly coated and heated through, about 2 minutes.
- Remove the pan from the heat and sprinkle over the green parts of the sliced spring onions. Serve the sticky beef noodles hot in bowls.