Sticky Beef Noodles

Sticky beef noodles are my go-to when I want something quick, saucy, and seriously satisfying. This dish brings together tender strips of beef, chewy noodles, and a glossy, sweet-savory sauce that clings to every bite. It’s fast, flavorful, and the kind of meal I find myself making on repeat during the week.

Why You’ll Love This Recipe

I love sticky beef noodles because they hit that perfect balance of comfort and bold flavor. The sauce is rich with soy, garlic, and a touch of sweetness, coating every noodle beautifully. The beef gets seared for a bit of caramelized flavor, and everything comes together in one pan. Whether I’m short on time or just craving takeout-style comfort at home, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef and marinade
1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the sauce
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp brown sugar or honey
1 tsp rice vinegar
2 garlic cloves, minced
1 tsp grated fresh ginger
½ tsp chili flakes (optional, for heat)

For the noodles and stir-fry
8 oz egg noodles or rice noodles
2 tbsp vegetable oil
1 bell pepper, thinly sliced
1 small carrot, julienned
2 green onions, chopped
Sesame seeds (for garnish)

Directions

1. I start by marinating the beef with soy sauce, cornstarch, and sesame oil. I let it sit for at least 15 minutes while I prepare the other ingredients.

2. I whisk all the sauce ingredients together in a small bowl and set it aside.

3. I cook the noodles according to package instructions, then drain and rinse them under cold water to prevent sticking.

4. In a large skillet or wok, I heat 1 tablespoon of oil over high heat. I add the beef and sear it quickly until browned and just cooked through, then remove it from the pan.

5. I add the remaining oil, then stir-fry the bell pepper and carrot for 2 to 3 minutes until just tender.

6. I return the beef to the pan along with the cooked noodles. I pour in the sauce and toss everything together over medium-high heat until well coated and glossy, about 2 minutes.

7. I finish with chopped green onions and a sprinkle of sesame seeds before serving hot.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Variations

• I sometimes add broccoli, snap peas, or mushrooms for extra veggies.

• For a spicier version, I add a spoonful of chili garlic sauce or fresh sliced chili.

• I swap the beef for chicken, shrimp, or tofu when I want something different.

• Rice noodles or udon also work great if I’m out of egg noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I stir-fry them in a hot pan with a splash of water or microwave in short intervals, stirring in between.
The sauce tends to thicken more after sitting, so I sometimes add a bit of soy sauce or water when reheating to loosen it up.

FAQs

Can I use a different cut of beef?

Yes, I’ve used sirloin, skirt steak, and even thinly sliced ribeye. As long as it’s sliced thinly and cooked quickly, it works well.

What noodles work best?

Egg noodles are my favorite for their chew, but rice noodles, lo mein, or even spaghetti can work in a pinch.

Is this dish spicy?

Only if I add chili flakes or hot sauce. I adjust the heat depending on my mood or who I’m serving.

Can I make this ahead?

I prefer it fresh, but I’ve prepped the sauce and marinated the beef ahead of time to save on cooking time later.

How do I prevent the noodles from clumping?

I rinse them in cold water after cooking and toss them with a little oil if I’m not using them right away.

Conclusion

Sticky beef noodles are a quick, delicious way to satisfy my craving for bold, comforting flavors without ordering takeout. The combination of tender beef, saucy noodles, and crisp veggies always hits the spot. Whether I’m cooking for myself or serving a crowd, this is one dish I come back to again and again.