Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of sesame oil. Toss well to ensure the beef is evenly coated. Let it marinate for at least 10 minutes while you prepare the rest of the ingredients. This step is crucial for tenderizing the beef and helping it achieve that delicious sticky coating.1 pound flank steak or sirloin steak, thinly sliced against the grain, 2 tablespoons soy sauce (for marinating beef), 1 tablespoon cornstarch (for marinating beef), 1 tablespoon sesame oil (for marinating beef)
- Bring a large pot of water to a rolling boil. Add your chosen noodles (egg noodles or ramen noodles work wonderfully) and cook according to package directions until al dente. Once cooked, drain the noodles thoroughly and set them aside. You can toss them with a tiny bit of sesame oil to prevent sticking if you wish.8 ounces dried egg noodles or ramen noodles
- In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, brown sugar, rice vinegar, and beef broth (or water). In a separate tiny bowl or cup, whisk 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a slurry; set this aside. This slurry will be used to thicken the sauce.1/4 cup soy sauce (for sauce), 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1/4 cup beef broth or water, 1 teaspoon cornstarch (for sauce)
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer. Cook for 1-2 minutes per side, until browned and just cooked through. Avoid overcrowding the pan; you may need to cook the beef in batches. Once cooked, remove the beef from the skillet and set it aside.2 tablespoons vegetable oil, 1 pound flank steak or sirloin steak, thinly sliced against the grain
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.2 tablespoons vegetable oil, 3 cloves garlic, minced, 1 inch ginger, grated
- Pour the prepared sauce mixture into the skillet with the garlic and ginger. Bring it to a simmer, then slowly pour in the cornstarch slurry while stirring continuously. The sauce will begin to thicken almost immediately. Let it simmer for about a minute until it reaches your desired consistency – a glossy, sticky coating.3 cloves garlic, minced, 1 inch ginger, grated, 1/4 cup soy sauce (for sauce), 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1/4 cup beef broth or water, 1 teaspoon cornstarch (for sauce)
- Return the seared beef to the skillet with the thickened sauce. Add the cooked and drained noodles. Toss gently to coat all the noodles and beef in the luscious sticky sauce. Ensure everything is well combined and heated through.1 pound flank steak or sirloin steak, thinly sliced against the grain, 8 ounces dried egg noodles or ramen noodles
- Divide the Sticky Beef Noodles among serving bowls. Garnish generously with chopped scallions, sesame seeds, and thinly sliced red chili, if desired, for an extra pop of flavor and visual appeal. Serve immediately and enjoy every delicious bite!chopped scallions, sesame seeds, thinly sliced red chili
Notes
To store leftover Sticky Beef Noodles, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For best flavor when reheating, gently reheat in a skillet over medium-low heat with a splash of water or beef broth to loosen the sauce and prevent it from drying out. Alternatively, you can microwave it in 1-minute intervals, stirring between each, until heated through. If you wish to freeze portions for future meals, cool them completely, portion into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
