Sticky Beef Noodles (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 pound (450g) thinly sliced flank steak or sirloin
02 -
8 ounces (225g) of rice, lo mein, or udon noodles
03 -
3 tablespoons of oil for cooking, separated
04 -
2 tablespoons cornstarch
05 -
Broccoli florets, about 2 cups (120g)
06 -
A single red bell pepper, thinly cut
07 -
2 minced garlic cloves
08 -
1 tablespoon of grated fresh ginger
09 -
3 sliced green onions (plus extras for topping)
→ Stickiness Sauce
10 -
1/4 cup (60ml) soy sauce
11 -
1 tablespoon sesame oil
12 -
Two tablespoons hoisin sauce
13 -
2 tablespoons honey or brown sugar
14 -
Sprinkle of red pepper flakes for heat (optional)
15 -
2 tablespoons of rice vinegar or squeeze of lime juice
# Instructions:
01 -
Mix the beef slices with cornstarch until coated evenly. Heat a skillet or wok over high heat, and pour in 2 tablespoons of oil. Sear the beef for a couple of minutes per side to brown, then take it out and put it aside.
02 -
Boil the noodles following the instructions on their packaging. Once cooked, drain and put them aside until you need them.
03 -
Using the same skillet, add the last tablespoon of oil. Stir-fry the red pepper and broccoli for 4-5 minutes until just tender. Mix in the ginger, garlic, and green onions for a minute or so, letting those aromas pop.
04 -
In a small bowl, stir together soy sauce, hoisin, honey, sesame oil, rice vinegar, and red pepper flakes if you like it spicy.
05 -
Toss the cooked veggies, beef, and noodles back into the skillet. Pour the sauce over it and stir until everything is well coated.
06 -
Scoop portions into bowls and sprinkle with more green onions and maybe some sesame seeds. Then dig in!
# Notes:
01 -
Gluten-free soy sauce and rice noodles make this gluten-friendly
02 -
Add extras like snap peas, baby corn, or carrots
03 -
Leftovers last up to 3 days in the fridge if kept in a sealed container