Sticky Beef Noodles – Easy Asian Beef Noodle Recipe with Sweet Soy Sauce
Make these Sticky Beef Noodles for a quick and flavorful dinner! Tender beef and noodles tossed in a sweet soy sauce—perfect for weeknights and Asian-inspired meals.
Equipment
- Wok or large skillet
- Cutting board and knife
- Mixing bowls
- Tongs or spatula
- Saucepan (optional for sauce prep)
Ingredients
- 1 lb sirloin or flank steak, thinly sliced against the grain
- 8 oz egg noodles or lo mein
- 1 tbsp sesame oil (for noodles)
- 1 tbsp vegetable oil (for stir-frying)
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Optional: chili flakes, sweet chili sauce, lime wedges, sesame seeds, green onions
Instructions
- Cook noodles according to package instructions. Drain and toss with sesame oil to prevent sticking.
- Prepare sauce: In a small bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch slurry. Simmer separately if desired for thickness.
- Heat wok or skillet over high heat. Add vegetable oil.
- Sear beef in batches until browned and crisp. Remove and set aside.
- Stir-fry vegetables for 2–3 minutes until tender-crisp.
- Return beef to pan, add noodles, and pour in sauce. Toss everything to coat evenly.
- Simmer briefly until sauce thickens and clings to noodles.
- Garnish with sesame seeds, green onions, or lime wedges. Serve hot.
Notes
- Slice beef thinly and against the grain for tenderness.
- Simmer sauce separately for better consistency.
- Customize with tofu, mushrooms, or pineapple for variation.
- Use tamari and rice noodles for a gluten-free version.
- Avoid overcrowding the pan—cook in stages for best texture.
- Store leftovers in fridge up to 3 days; reheat on stovetop with splash of broth.