Sticky Beef Noodles

Sticky Beef Noodles is a quick, flavor-packed stir-fry that brings tender strips of beef, chewy noodles, and crisp vegetables together in a glossy, sweet-and-savory sauce. I toss everything in a sticky soy-garlic glaze that clings to every bite, making it one of those meals I crave when I want something fast, filling, and absolutely delicious.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for weeknights but tastes like it came from a restaurant. The beef is tender, the noodles soak up all the sauce, and the quick cooking time means I can get dinner on the table in under 30 minutes. It’s endlessly customizable, so I can use whatever veggies I have on hand and adjust the spice level to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef (flank steak or sirloin, thinly sliced)

• Noodles (rice noodles, egg noodles, or udon)

• Soy sauce

• Hoisin sauce

• Brown sugar or honey

• Garlic (minced)

• Ginger (grated)

• Cornstarch (for coating the beef)

• Sesame oil

• Vegetable oil

• Green onions

• Red chili flakes or fresh chili (optional)

• Bell peppers, snap peas, or carrots (optional for added crunch)

Directions

1. I cook the noodles according to package directions, then rinse and drain them to keep them from sticking.

2. I toss the sliced beef with a little cornstarch and a pinch of salt to help it crisp up during cooking.

3. In a bowl, I whisk together soy sauce, hoisin, brown sugar, garlic, ginger, sesame oil, and a splash of water to make the sticky sauce.

4. I heat vegetable oil in a wok or large skillet over high heat and stir-fry the beef in batches until browned and just cooked through, then set it aside.

5. In the same pan, I quickly stir-fry any vegetables until just tender.

6. I return the beef to the pan, pour in the sauce, and toss everything until coated and glossy.

7. I add the noodles and stir well to combine, letting everything cook for another 2–3 minutes so the noodles soak up the sauce.

8. I serve hot, topped with sliced green onions and a sprinkle of chili flakes if I want extra heat.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use ground beef for a quicker version or substitute chicken or tofu. I’ve also used soba noodles or spaghetti when I’m out of Asian noodles. For extra flavor, I stir in a spoonful of chili garlic paste or top the dish with crushed peanuts and lime juice. When I want more vegetables, I add broccoli, cabbage, or baby corn.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat with a splash of water to loosen the sauce. The microwave works too, though the noodles may soften slightly. This dish isn’t ideal for freezing, as the noodles can become mushy after thawing.

FAQs

What type of beef works best?

I use flank steak, skirt steak, or sirloin because they cook quickly and stay tender. I slice it thinly against the grain.

Can I make this spicy?

Yes, I add chili flakes, Sriracha, or chopped fresh chili to the sauce or as a topping.

What noodles should I use?

I like thick rice noodles or lo mein-style egg noodles, but udon or even spaghetti works in a pinch.

Can I prep this ahead of time?

Yes, I slice the beef, mix the sauce, and cook the noodles ahead. Then I just stir-fry everything when I’m ready to eat.

How do I keep the noodles from sticking?

I rinse them in cold water after cooking and toss them with a little oil before adding them to the pan.

Conclusion

Sticky Beef Noodles is one of those go-to meals I love when I need something quick and satisfying. It’s full of flavor, easy to customize, and comes together in one pan. Whether I’m using up leftovers or planning a cozy dinner, this dish never fails to satisfy that takeout-style craving right at home.

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