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–+ servings

Sticky Beef Noodles

A delightful dish that combines tender beef, fresh vegetables, and a savory sticky sauce, perfect for a quick weeknight dinner or special occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Main Ingredients
  • 8 ounces egg noodles Provides a chewy texture.
  • 1 pound flank steak Thinly sliced for tenderness.
  • 2 tablespoons vegetable oil For cooking the beef and vegetables.
  • 3 cloves garlic Minced for flavor.
  • 1 tablespoon fresh ginger Minced for warmth.
  • 1/4 cup soy sauce Essential for savory base.
  • 1/4 cup brown sugar Balances the saltiness.
  • 2 tablespoons rice vinegar Adds tangy flavor.
  • 1 tablespoon cornstarch Thickens the sauce.
  • 1/2 cup beef broth Adds depth to the sauce.
  • 1 cup bell peppers Adds crunch and color.
  • 1 cup snap peas Provides fresh texture.
  • 2 green onions chopped For garnish.
  • sesame seeds Optional for garnish.

Equipment

  • Skillet
  • wok

Method
 

  1. Thinly slice the flank steak against the grain and set aside.
  2. Cook the egg noodles according to package instructions, usually boiling for 5-7, then drain and set aside.
  3. Whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and beef broth in a small bowl.
  4. Heat vegetable oil in a skillet over medium-high heat, cook flank steak until browned for 3-4, then remove.
  5. Sauté minced garlic and ginger for 30 seconds, then add sauce mixture and simmer for 2-3 until thickened.
  6. Add cooked noodles, bell peppers, snap peas, and beef back to skillet, toss until well coated and heated through for 2-3.
  7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg

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