Sticky Beef Noodles
This Sticky Beef Noodles recipe features tender, marinated beef stir-fried with fresh vegetables and tossed with noodles in a sweet and savory sauce. It's a comforting and satisfying dish that is easy to prepare and perfect for a weeknight dinner.
Equipment
- 1 large bowl
- 1 wok or large frying pan
- 1 pot for boiling noodles
- 1 measuring cups and spoons
- 1 cutting board
- 1 tongs or spatula
Ingredients
- 8 oz rice noodles
- 1 lb beef flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 cup snap peas, trimmed
- 1 unit bell pepper, sliced
- 1 cup carrots, julienned
- 2 green onions, chopped green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- to taste unit salt
- to taste unit pepper
Instructions
- Prepare the rice noodles according to package instructions. Drain and set aside.
- In a large bowl, combine the sliced beef with soy sauce, oyster sauce, hoisin sauce, honey, minced garlic, and minced ginger. Mix well and let marinate for about 10 minutes.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the marinated beef and stir-fry for 3-5 minutes, until the beef is browned and cooked through. Remove the beef from the wok and set aside.
- In the same wok, add the remaining tablespoon of vegetable oil. Add snap peas, bell pepper, and carrots. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.
- Return the beef to the wok and add the cooked noodles. Stir well to combine everything.
- Season with salt and pepper to taste, and toss for another 2-3 minutes until heated through.
- Serve hot, garnished with chopped green onions.
Notes
For extra flavor, consider adding a splash of sesame oil before serving. You can also customize the vegetables based on your preference. If you want to increase the spiciness, add some red pepper flakes or sliced chili peppers to the stir-fry. Enjoy your meal!