Introduction
Sticky beef and noodles is a beloved dish that combines the rich, savory flavors of tender beef with the comforting texture of noodles. This dish is perfect for a quick weeknight dinner or a cozy weekend meal.
The beauty of sticky beef lies in its marinade, which not only infuses the beef with flavor but also creates a glossy sauce that clings to every strand of noodle. With just a few fresh ingredients and some pantry staples, you can create a meal that feels both indulgent and satisfying.
Whether you’re cooking for family or entertaining friends, this recipe is sure to impress. Get ready to embrace the sticky goodness that will have everyone coming back for seconds!
Ingredients
- 300 g beef sirloin or flank steak, thinly sliced
- 250 g egg noodles or rice noodles
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil
- 2 spring onions, sliced
- Sesame seeds for garnish (optional)
Directions & Preparation
- Begin by marinating the sliced beef. In a bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and minced garlic. Add the beef and toss to coat. Let it marinate for at least 15 minutes while you prepare the other ingredients.
- Cook the noodles according to package instructions, then drain and set aside. If using egg noodles, a quick rinse under cold water will prevent sticking.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear without moving it for about 2-3 minutes until browned.
- Stir the beef and add the grated ginger. Cook for another 2 minutes until the beef is cooked through and fragrant.
- Pour in the slurry mixture and stir until the sauce thickens and becomes sticky, about 1-2 minutes. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are well coated in the sticky sauce.
- Remove from heat and garnish with sliced spring onions and sesame seeds if desired. Serve immediately for the best texture.
FAQs
What can I do if the sauce is too thin?
If the sauce is too thin, let it cook a bit longer to reduce and thicken, or add a bit more cornstarch slurry.
Can I use a different type of meat?
Yes, chicken or pork can be used instead of beef for a different flavor.
What if my beef is tough after cooking?
Make sure to slice the beef against the grain for tenderness, and avoid overcooking it.
How can I make this dish spicier?
Add chili paste, fresh chopped chili, or red pepper flakes during cooking to increase the heat.
Can I add vegetables to this recipe?
Absolutely, bell peppers, broccoli, or snap peas can be added for extra nutrition and color.
What are some good side dishes to serve with sticky beef and noodles?
Steamed dumplings or a simple cucumber salad complement the dish well.
How can I scale this recipe for a larger crowd?
Simply double or triple the ingredients while maintaining the same cooking methods.
Conclusion
Sticky beef and noodles is not just a meal; it's an experience that brings comfort and satisfaction with every bite. The interplay of flavors and textures makes it a standout dish that you can easily customize to your taste.
So roll up your sleeves and enjoy the process of creating this delightful dish. Whether you’re enjoying it solo or sharing it with loved ones, sticky beef and noodles is sure to become a favorite in your home.
Recipe Card
Deliciously Sticky Beef & Noodles for Home Cooks
Ingredients
- 300 g beef sirloin or flank steak thinly sliced
- 250 g egg noodles or rice noodles
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- 2 tablespoons vegetable oil
- 2 spring onions sliced
- Sesame seeds for garnish optional
Instructions
- Begin by marinating the sliced beef. In a bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, and minced garlic. Add the beef and toss to coat. Let it marinate for at least 15 minutes while you prepare the other ingredients.
- Cook the noodles according to package instructions, then drain and set aside. If using egg noodles, a quick rinse under cold water will prevent sticking.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear without moving it for about 2-3 minutes until browned.
- Stir the beef and add the grated ginger. Cook for another 2 minutes until the beef is cooked through and fragrant.
- Pour in the slurry mixture and stir until the sauce thickens and becomes sticky, about 1-2 minutes. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are well coated in the sticky sauce.
- Remove from heat and garnish with sliced spring onions and sesame seeds if desired. Serve immediately for the best texture.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
