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A mouthwatering featured image showcasing perfectly cooked Sticky Beef Noodles.
Lady Maria

Amazing Sticky Beef Noodles

This recipe delivers restaurant-quality sticky beef noodles with a savory glaze that clings to every strand. The secret lies in a balanced sauce reduction, tender marinated beef, and perfectly cooked noodles tossed in sesame oil for a delightful textural contrast.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce for marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp cornstarch for marinade
  • 1 tsp sugar for marinade
  • 1/2 tsp ground white pepper
  • 1 lb fresh Asian noodles e.g., udon, ramen, or lo mein
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce for sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch for sauce
  • 1/2 cup chicken broth or water
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 red chili, thinly sliced optional
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 scallions, chopped, for garnish
  • Sesame seeds, for garnish

Equipment

  • Large wok or skillet
  • Mixing bowls
  • measuring cups and spoons
  • Cutting board
  • knife
  • Strainer or colander
  • Spatula or wooden spoon

Method
 

  1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, Shaoxing wine (or sherry), cornstarch, sugar, and white pepper. Mix well and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
  2. Prepare the Noodles: Cook the Asian noodles according to package directions. Drain well and toss with sesame oil to prevent sticking.
  3. Make the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, and chicken broth. Set aside.
  4. Stir-Fry the Beef: Heat vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.
  5. Stir-Fry the Vegetables: Add the bell pepper and onion to the wok and stir-fry until tender-crisp, about 3-4 minutes.
  6. Combine and Simmer: Pour the sauce into the wok with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Add Beef and Noodles: Add the cooked beef and noodles to the wok. Toss everything together to coat evenly with the sauce.
  8. Garnish and Serve: Garnish with chopped scallions and sesame seeds. Serve immediately and enjoy!

Notes

For a vegetarian option, substitute the beef with tofu or mushrooms. Adjust the amount of red chili to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave.