Sticky Beef Noodles Dish (Print Version)
# Ingredients:
01 -
225g rice noodles
02 -
450g beef sirloin or flank steak, thinly sliced
03 -
2 tbsp cornstarch
04 -
3 tbsp vegetable oil, divided
05 -
1 red bell pepper, thinly sliced
06 -
120g broccoli florets
07 -
3 green onions, sliced
08 -
2 garlic cloves, minced
09 -
1 tbsp fresh ginger, grated
→ Sticky Sauce
10 -
60ml soy sauce
11 -
2 tbsp hoisin sauce
12 -
2 tbsp honey or brown sugar
13 -
2 tbsp rice vinegar or lime juice
14 -
1 tbsp sesame oil
15 -
1/4 tsp red pepper flakes (optional)
# Instructions:
01 -
Cook the noodles according to package instructions. Drain and set aside.
02 -
Toss the sliced beef with the cornstarch, coating evenly. Heat 2 tbsp of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
03 -
In the same skillet, add the remaining 1 tbsp of oil. Add the sliced red bell pepper and broccoli florets. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp. Add the green onions, minced garlic, and grated ginger, cooking for an additional 1-2 minutes until fragrant.
04 -
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using).
05 -
Return the cooked beef to the skillet with the vegetables. Add the cooked noodles and pour the sticky sauce over everything. Toss well to combine, ensuring the noodles and beef are coated in the sauce.
06 -
Divide the noodles among bowls and garnish with extra sliced green onions and sesame seeds, if desired. Enjoy!
# Notes:
01 -
Make it gluten-free by using gluten-free soy sauce and rice noodles.
02 -
Add snap peas, carrots, or baby corn for more variety.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.