Sticky Beef Noodles (Print Version)
# Ingredients:
→ Main Components
01 -
1 red bell pepper, sliced thin
02 -
3 green onions, chopped (save some for topping)
03 -
1 tbsp grated fresh ginger
04 -
2 garlic cloves, finely chopped
05 -
1 lb (450g) flank steak or sirloin, sliced thinly
06 -
2 cups (120g) broccoli florets
07 -
2 tbsp cornstarch
08 -
8 oz (225g) rice noodles or lo mein/udon
09 -
3 tbsp vegetable oil, split
→ Sticky Sauce Mix
10 -
2 tbsp rice vinegar or lime juice
11 -
1/4 tsp red chili flakes (optional for a kick)
12 -
2 tbsp honey or brown sugar
13 -
1/4 cup (60ml) soy sauce
14 -
1 tbsp sesame oil
15 -
2 tbsp hoisin sauce
# Instructions:
01 -
Boil the noodles as per the package directions. Once ready, drain and set them aside.
02 -
Coat the sliced meat evenly with cornstarch. Heat 2 tbsp of vegetable oil in a wide pan over high heat. Sear the beef for 2-3 minutes per side till browned. Take the beef out and set aside.
03 -
Using the same pan, add 1 tbsp of oil. Toss in broccoli and bell pepper. Stir for 4-5 minutes until they’re still crisp but tender. Add the garlic, ginger, and green onions, stirring for another minute or two till it’s aromatic.
04 -
Stir together the soy sauce, hoisin, honey, sesame oil, rice vinegar, and chili flakes in a small bowl.
05 -
Put the cooked meat back in the pan with the veggies. Add the noodles, pour in the sauce, and mix thoroughly to coat everything.
06 -
Serve into bowls and sprinkle with sesame seeds and extra onion slices, if you'd like. Time to dig in!
# Notes:
01 -
Swap out sauce and noodles for gluten-free options to keep it GF.
02 -
Sneak in snap peas, baby corn, or carrots for extra crunch.
03 -
Leftovers will last for up to 3 days if stored in a sealed container in the fridge.