Beef Noodles Sticky (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 lb (450g) flank steak or sirloin, sliced thin
02 -
8 oz (225g) rice noodles (swap with lo mein or udon if you’d like)
03 -
2 tbsp cornstarch
04 -
1 tbsp freshly grated ginger
05 -
2 cloves of garlic, minced
06 -
2 cups (120g) broccoli florets
07 -
1 red bell pepper, sliced thin
08 -
3 tbsp vegetable oil, split into two portions
09 -
3 green onions, sliced thin (keep a little extra for topping)
→ Sticky Sauce Mix
10 -
1/2 tsp red pepper flakes (optional for heat)
11 -
1/4 cup (60ml) soy sauce
12 -
2 tbsp hoisin sauce
13 -
2 tbsp honey or use brown sugar
14 -
1 tbsp sesame oil
15 -
2 tbsp rice vinegar or lime juice
# Instructions:
01 -
Follow the package directions to cook your noodles. Drain them and leave them aside.
02 -
Coat the beef slices evenly with cornstarch. Heat 2 tbsp of oil in a big skillet or wok on high. Arrange the meat in one layer and sear each side for about 2-3 minutes until it’s nicely browned. Remove and leave on the side.
03 -
Pour the last tbsp of oil into the same pan. Stir-fry the broccoli and red bell pepper for 4-5 minutes until they’re still crispy but tender. Toss in the garlic, grated ginger, and chopped green onions, cooking for another 1-2 minutes till they smell amazing.
04 -
In a small dish, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if you want some heat). Stir until smooth.
05 -
Put the beef back in the skillet with the veggies. Toss in the noodles, then pour in the sauce. Stir everything to coat the noodles and beef evenly.
06 -
Scoop the noodle mixture into bowls. Add sliced green onions or sprinkle sesame seeds on top if you’d like. Enjoy right away!
# Notes:
01 -
To make this gluten-free, go with rice noodles and gluten-free soy sauce.
02 -
Want more veggies? Throw in baby corn, carrots, or snap peas.
03 -
Stash any leftovers in the fridge for up to 3 days in a container with a lid.