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Published on That Love Podcast •
Craving takeout but looking for something fresher, healthier, and more budget-friendly? These Sticky Beef Noodles are a restaurant-quality dish you can whip up at home! Packed with tender beef, vibrant veggies, and chewy egg noodles, this quick and easy recipe is bursting with flavor. The sweet, tangy, and spicy sauce made from lime juice, soy sauce, and red chilies coats every bite, making this an irresistible meal that’s perfect for weeknights.
Why You’ll Love Sticky Beef Noodles
Quick & Easy: Everything, except for the noodles, is cooked in one skillet. This dish comes together in just 20 minutes, making it perfect for busy days.
Rich & Tangy Sauce: The homemade sticky sauce combines sweet, salty, and tangy flavors, elevating the crispy beef and veggies.
Restaurant-Quality Meal at Home: Skip the takeout! This recipe is packed with fresh ingredients that taste even better than your favorite restaurant.
Crispy Beef & Tender Noodles: The crispy sirloin and chewy egg noodles create a perfect balance of textures.
Versatile & Customizable: Swap out the noodles, add extra veggies, or spice it up based on your preferences.
Ingredients
14 oz (400g) sirloin steak – Thinly sliced against the grain.
2 tbsp cornstarch – For a crispy crust on the beef.
¼ tsp salt & ¼ tsp black pepper – For seasoning the beef.
2 tbsp vegetable oil – High-heat oil for frying.
1 red bell pepper, sliced – Adds sweetness and color.
7 oz (200g) broccoli florets – For crunch and nutrients.
3 cloves garlic, minced & 2 tsp ginger, minced – Aromatic essentials.
6 tbsp lime juice – Adds tang to the sauce.
6 tbsp dark soy sauce – For salty umami richness.
6 tbsp sugar – Balances the sauce with sweetness.
1-2 red chilies, finely chopped – For heat.
4 spring onions, cut into 2cm pieces – Adds brightness and texture.
14 oz (400g) fresh egg noodles – Perfect for soaking up the sticky sauce.
Chili flakes, chopped chilies, and spring onions – For garnish.
How to Make Sticky Beef Noodles
Coat the Beef: Toss steak strips in cornstarch, salt, and pepper until fully coated. Set aside.
Fry the Beef: Heat oil in a hot wok or skillet and stir-fry the beef for 3-4 minutes until crispy and browned. Remove from the pan.
Cook the Veggies: In the same pan, stir-fry the red pepper, broccoli, garlic, and ginger for 2-3 minutes.
Make the Sauce: In a bowl, combine lime juice, dark soy sauce, sugar, and chopped chilies. Pour over the veggies and simmer until the sauce thickens.
Cook the Noodles: While the sauce simmers, cook the egg noodles according to package instructions. Drain and set aside.
Combine: Add the crispy beef, noodles, and spring onions to the pan with the sauce and veggies. Toss everything together until well coated.
Serve: Garnish with chili flakes, chopped chilies, and extra spring onions, then serve in bowls. Enjoy!
Tips for the Best Sticky Beef Noodles
Slice Beef Thinly: Thin, uniform slices cook quickly and crisp up beautifully. Sirloin, flank, or skirt steak works well.
Hot Pan, Crispy Beef: Make sure your pan is very hot before adding the beef to achieve a perfect sear.
Avoid Overcrowding: Fry the beef in batches if necessary to avoid steaming it instead of crisping.
Even Veggie Cuts: Cut your vegetables evenly so they cook consistently. Break the broccoli into bite-sized florets.
Recipe Variations
Add More Veggies: Try adding carrots, bok choy, snow peas, or bean sprouts for extra flavor and crunch.
Switch the Noodles: This recipe works well with ramen, lo mein, rice noodles, or even spaghetti.
Marinate the Beef: Enhance the flavor by marinating the steak with soy sauce and garlic for 10 minutes before cooking.
Adjust the Sauce: Experiment by adding hoisin sauce, oyster sauce, or black bean sauce to the mix.
Increase the Heat: Add more red chilies, chili flakes, or a splash of Sriracha for a spicier kick.
How to Store and Reheat
To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
To Reheat: Reheat on the stovetop with a splash of water or broth over medium heat, or microwave for 1-2 minutes, stirring halfway through.
Note: These noodles do not freeze well as they can become soggy upon thawing.
FAQs
Can I use a different cut of beef?Yes! Flank steak, skirt steak, or tenderloin are great alternatives to sirloin.
Can I make it less spicy?Absolutely. Reduce or omit the red chilies and chili flakes to control the spice level.
Can I use dried noodles instead of fresh?Yes! Dried egg noodles, lo mein, or rice noodles all work, just cook according to package instructions.
How can I make this dish gluten-free?Use tamari or a gluten-free soy sauce and swap the egg noodles for rice noodles.
Can I add more vegetables?Definitely! Feel free to add snow peas, bok choy, carrots, or mushrooms for extra crunch and flavor.
How do I get the beef crispy?Ensure the pan is hot before adding the beef and avoid overcrowding the pan. Toss the beef in cornstarch for a crispier texture.
What can I use instead of lime juice?Lemon juice or rice vinegar are good substitutes for the lime juice in the sauce.
Can I make this dish ahead of time?Yes, you can prep the ingredients ahead of time, but it's best to stir-fry everything fresh for the crispiest result.
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