Description
Savor the flavors of Sticky Beef Noodles, a quick and satisfying dish featuring tender beef sirloin, vibrant vegetables, and rice noodles tossed in a savory sauce. Perfect for a weeknight dinner, this recipe combines ease and deliciousness for a meal everyone will love!
Ingredients
Scale
- 8 oz (225g) rice noodles
- 1 lb (450g) beef sirloin, thinly sliced
- 2 tablespoons vegetable oil (plus more as needed)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the rice noodles. Cook according to the package instructions, usually around 4-6 minutes, until they are al dente.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to prevent them from sticking together. Set aside.
- In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of vegetable oil. This will help tenderize the beef and create a nice coating.
- Mix well until the beef is evenly coated. Let it marinate for at least 15 minutes. If you have more time, you can let it marinate for up to an hour in the refrigerator for deeper flavor.
- In a small bowl, whisk together the remaining soy sauce (2 tablespoons), oyster sauce, hoisin sauce, sesame oil, brown sugar, and red pepper flakes (if using). This will be the sauce that brings all the flavors together.
- Set the sauce aside for later use.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the marinated beef in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Cook the beef for about 2-3 minutes on each side until it’s browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add a little more oil if needed. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender but still crisp.
- During the last minute of cooking, add the chopped green onions and stir to combine.
- Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables, stirring well to coat everything evenly.
- Add the cooked rice noodles to the skillet. Gently toss everything together, ensuring the noodles are well coated with the sauce and mixed with the beef and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
- Once everything is well combined and heated, remove the skillet from the heat. Transfer the sticky beef noodles to a large serving platter or individual bowls.
- Garnish with sesame seeds and additional chopped green onions if desired. This adds a nice crunch and a pop of color to the dish.
- Serve immediately while hot, and enjoy the delightful flavors of this sticky beef noodles dish!
Notes
- For a spicier kick, feel free to increase the amount of red pepper flakes.
- You can substitute the beef with chicken or tofu for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes