Sweet & Savory Sticky Beef Noodles: A Weeknight Treat (Print Version)

Discover my favorite Sticky Beef Noodles recipe! Tender beef, glossy sauce, and chewy noodles make for a satisfying, easy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ Beef & Noodles

01 - 1 lb flank steak, thinly sliced against the grain
02 - 8 oz dried wide rice noodles

→ Sticky Sauce Essentials

03 - 1/2 cup low-sodium soy sauce
04 - 1/4 cup honey
05 - 2 tbsp rice vinegar
06 - 1 tbsp fresh ginger, grated
07 - 3 cloves garlic, minced
08 - 1 tbsp sesame oil (plus more for noodles)
09 - 1 tbsp cornstarch
10 - 2 tbsp cold water

→ Fresh Finishers

11 - 3 green onions, sliced
12 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, slice your flank steak against the grain into thin strips. This is crucial for tenderness, hon! You want them about 1/4 inch thick. Then, get your noodles soaking or boiling according to package directions. I usually just soak my wide rice noodles in hot water while I prep everything else; it's less fuss. Don’t overcook them! I always taste a strand to make sure they’re perfectly al dente, because mushy noodles? No thank you. Drain them well and maybe toss with a tiny bit of sesame oil so they don't stick together while you wait. I always forget this step and end up with a noodle block, oops.
02 - Now for the star of the show! In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and a tablespoon of sesame oil. See how that gorgeous amber color starts to form? That’s the magic happening! In a separate small bowl, whisk the cornstarch with a couple of tablespoons of cold water until it's smooth, no lumps allowed! This is your secret weapon for that beautiful, glossy, sticky consistency. I once added cornstarch directly to the hot sauce, and it clumped into sad little bits. Learn from my mistakes!
03 - Heat a large skillet or wok over medium-high heat with a little oil. When it's shimmering, add your beef strips in a single layer. Don't overcrowd the pan, or the beef will steam instead of sear, and we want those lovely browned edges! Cook for just 1-2 minutes per side until beautifully browned. This step happens fast, so stay by the stove! I love the smell of the beef searing; it tells me good things are coming. Remove the beef and set it aside, leaving any delicious bits in the pan.
04 - Reduce the heat to medium, then pour your prepared sauce mixture into the same skillet. Let it come to a gentle simmer, scraping up any browned bits from the bottom – those are flavor bombs! Once it’s simmering, slowly pour in your cornstarch slurry, whisking constantly. Watch it transform; it'll thicken right before your eyes into that beautiful, glossy, sticky consistency we're after. It's so satisfying to see that happen! Keep whisking for about a minute until it’s nice and thick. This is where the magic really happens for our Sticky Beef Noodles.
05 - Return the cooked beef to the skillet with the thickened sticky sauce. Toss everything together gently, making sure every single strip of beef is coated in that luscious, glossy sauce. Oh, the aroma is just incredible at this point! Then, add your drained noodles to the skillet. Use tongs to really get in there and toss, toss, toss until the noodles are completely coated. It might look like a glorious mess, but trust me, that’s exactly what you want. I sometimes get sauce on my shirt here, but it’s worth it for the flavor!
06 - Once everything is beautifully coated and warmed through, it’s time for the finishing touches. Transfer your Sticky Beef Noodles to serving bowls. Sprinkle generously with fresh sliced green onions and a good pinch of toasted sesame seeds. The contrast in colors and textures is just lovely! Take a moment to admire your work, because you just created something truly delicious. The steam rising, the glossy noodles, the vibrant green onions – it all just screams "eat me!"

# Notes:

01 - Don't overcrowd the pan when searing beef; it steams instead of browns, which I learned the hard way.
02 - Reheat leftovers gently on the stovetop with a splash of water for best results; microwaving can make the sauce separate.
03 - If you're out of flank steak, thinly sliced sirloin works okay, but flank is my favorite for tenderness.
04 - A sprinkle of toasted sesame seeds and fresh green onions really elevates the look and adds a lovely crunch.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - tongs
04 - medium bowl
05 - small bowl

# Nutrition (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 60g
Protein: 35g

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