Sticky Beef Noodles

A quick and tasty dish featuring tender flank steak, rice noodles, and vibrant vegetables coated in a rich, sticky sauce.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: main

Cuisine: Asian

Calories: 480

Flank Steak

1 pound flank steak Thinly sliced against the grain for tenderness.
8 ounces rice noodles These will serve as the base of your dish, soaking up all the flavors.
3 tablespoons soy sauce Adds a savory depth to the dish.
2 tablespoons oyster sauce A key ingredient that brings a rich umami flavor.
2 tablespoons brown sugar Balances the saltiness of the sauces with a hint of sweetness.
1 tablespoon cornstarch Helps thicken the sauce for that sticky texture.
1 tablespoon vegetable oil Used for cooking the beef and vegetables.
3 cloves garlic Minced for a fragrant kick.
1 teaspoon ginger Minced to add warmth and spice.
1 red bell pepper red bell pepper Sliced for color and crunch.
1 cup snap peas These add a fresh, crisp texture.
2 green onions green onions Chopped for garnish and a mild onion flavor.
sesame seeds For garnish, adding a nutty finish.

Marinate the flank steak in a mixture of soy sauce, oyster sauce, brown sugar, and cornstarch for 15-20 minutes.
Cook the rice noodles according to package instructions, usually around 4-6 minutes, then drain and rinse under cold water.
Heat vegetable oil in a skillet or wok over medium-high heat, add marinated beef, and cook for 3-4 minutes until browned.
Sauté minced garlic and ginger for 30 seconds, then add sliced red bell pepper and snap peas, stir-frying for 2-3 minutes.
Combine cooked beef with sautéed vegetables, pour marinade sauce over, and cook for an additional 2-3 minutes.
Add cooked rice noodles to the skillet, toss everything together gently until well combined.

Calories: 480kcalProtein: 30gSodium: 800mg

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