Beef Stir Fry with Noodles and Sticky Sauce
A quick, flavorful stir fry with tender beef, crisp vegetables, and chewy noodles coated in a rich, sticky-sweet sauce—ready in 30 minutes!
Ingredients
For the Beef:
- 1 lb 450 g beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
For the Sauce:
- ¼ cup 60 ml soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp brown sugar or honey
- 1 tsp sesame oil
- ¼ cup 60 ml water
- 1 tbsp cornstarch
For the Stir Fry:
- 8 oz 225 g noodles (egg, udon, or rice noodles)
- 2 tbsp vegetable oil divided
- 2 cups 200 g broccoli florets
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tsp grated ginger
Optional Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Marinate the Beef:
- In a bowl, toss beef with soy sauce and cornstarch. Let sit 10–15 minutes.
Cook Noodles:
- Boil noodles per package instructions. Drain and set aside.
Make the Sauce:
- Whisk all sauce ingredients in a bowl until smooth.
Cook Beef:
- Heat 1 tbsp oil in a wok/skillet over high heat. Add beef and sear 2–3 minutes until browned. Remove and set aside.
Stir Fry Vegetables:
- Heat remaining oil. Add broccoli, bell pepper, and carrot; stir-fry 3–4 minutes.
- Add garlic and ginger; sauté 1 minute until fragrant.
Combine & Finish:
- Return beef to the pan. Pour in sauce and cook 2–3 minutes until thickened.
- Add noodles and toss to coat evenly.
Serve:
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Substitutions: Use chicken, shrimp, or tofu instead of beef.
- Gluten-Free: Swap soy sauce for tamari and use rice noodles.
- Spicy Version: Add ½ tsp chili flakes or 1 tbsp sriracha to the sauce.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water.