Description
Sticky Beef Noodles is a quick and savory Asian-inspired dish featuring tender ground beef or thinly sliced steak coated in a glossy sweet chili and soy sauce glaze, served over chewy egg noodles and vibrant steamed vegetables. This colorful and flavorful stir-fry comes together in just 15 minutes, making it a perfect weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Noodles
- 250 g thin egg noodles (or ramen/soba)
Meat and Sauce
- 2 tbsp olive or vegetable oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 500 g ground beef or 400 g sirloin/flank steak, thinly sliced
- â…“ cup sweet chili sauce
- 1 tsp brown sugar (optional)
- 3 tbsp soy sauce (or tamari)
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
Vegetables and Garnish
- 2 cups mixed vegetables (e.g., broccoli, snap peas)
- ½ cup water + 1 tbsp cornstarch (to make slurry)
- 2 spring onions, sliced (reserve some for garnish)
- Optional garnish: chili oil
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions until just al dente. Once cooked, rinse them briefly under cold water to stop the cooking process and prevent sticking, then set aside.
- Sauté Aromatics: Heat the olive or vegetable oil in a large pan over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not browned.
- Cook Beef: Add the ground beef or thinly sliced sirloin/flank steak to the pan. For ground beef, cook for 2–3 minutes until evenly browned; for steak slices, cook for 4–5 minutes until properly seared and cooked through.
- Add Sauces: Stir in the sweet chili sauce, optional brown sugar, soy sauce, dark soy sauce, and rice vinegar. Allow the mixture to simmer and thicken, letting it caramelize slightly for 2–3 minutes to build a sticky glaze.
- Steam Vegetables: Add the mixed vegetables to the pan, cover, and let them steam for 2–3 minutes until they are tender yet still crisp.
- Thicken Sauce: Pour the cornstarch slurry (½ cup water mixed with 1 tbsp cornstarch) into the pan. Stir continuously for 1–2 minutes until the sauce turns glossy and thickens evenly.
- Toss Noodles and Spring Onions: Add the cooked noodles and most of the sliced spring onions to the pan. Toss everything together thoroughly, ensuring the noodles are well coated. Heat through for an additional minute.
- Serve and Garnish: Serve the sticky beef noodles hot, topped with the reserved spring onions, and drizzle chili oil if desired for an added spicy kick.
Notes
- Use tamari for a gluten-free soy sauce alternative.
- For a lighter version, substitute ground turkey or chicken for beef.
- Brown sugar is optional and can be omitted to reduce sweetness.
- Vegetables can be varied according to preference or seasonality.
- To make this dish vegetarian, substitute beef with firm tofu and replace sauces accordingly.
- Ensure the noodles are not overcooked to prevent sogginess.
