Tender beef strips in a glossy, sweet-savory sauce tossed with noodles and crisp vegetables — this sticky beef noodle stir-fry is my go-to for a quick and satisfying weeknight dinner. It’s all done in one pan and takes under 30 minutes, which makes cleanup just as easy as the cooking.
Why You’ll Love This Recipe
I love how this recipe delivers a perfect balance of textures and flavors — the juicy, seared beef, crunchy vegetables, and soft noodles all get wrapped up in a rich, sticky sauce with just the right touch of sweetness and umami. It’s incredibly flexible too. I can easily swap the protein or throw in extra veggies depending on what I have in the fridge. Plus, it tastes even better the next day, making it ideal for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
3 tablespoons soy sauce (for sauce)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
8 ounces egg noodles (or your noodle of choice)
1 bell pepper, thinly sliced
1 small onion, thinly sliced
½ cup snap peas or green beans, trimmed
2 tablespoons sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)
Directions
I start by tossing the sliced beef with 2 tablespoons of soy sauce and cornstarch in a bowl. I let it marinate for about 10–15 minutes while prepping the rest.
In a separate bowl, I whisk together the sauce ingredients: 3 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
I cook the noodles according to the package directions, drain them, and toss them with a little oil so they don’t stick together.
In a large skillet or wok, I heat the vegetable oil over medium-high heat. I add the beef and cook it for 2–3 minutes until browned and nearly done.
Then I throw in the bell pepper, onion, and snap peas (or green beans) and stir-fry for another 2–3 minutes until they’re just tender-crisp.
I add the cooked noodles and pour in the prepared sauce, tossing everything to coat and heat through.
To finish, I garnish with sesame seeds and green onions, and it’s ready to serve hot.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I sometimes swap out the beef for thinly sliced chicken, shrimp, or even tofu when I want a change.
If I want more vegetables, I’ll throw in carrots, broccoli, or mushrooms.
To spice things up, I drizzle a bit of chili oil or add crushed red pepper flakes to the sauce.
Rice noodles or udon work great if I’m not in the mood for egg noodles.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stove with a splash of water to loosen up the sauce or microwave it in short bursts, stirring in between. This dish also freezes well — I double the batch, freeze half, then thaw overnight and reheat gently on the stove.
FAQs
How do I make the beef tender?
I always slice the beef thinly against the grain and marinate it with soy sauce and cornstarch — this keeps it juicy and tender during stir-frying.
Can I use another type of noodle?
Yes, I like using egg noodles for their texture, but rice noodles, ramen, or even spaghetti in a pinch all work well.
Is this dish spicy?
Not by default. But I can easily make it spicy by adding chili oil, red pepper flakes, or fresh sliced chilies to the sauce.
Can I make it ahead of time?
Absolutely. I often prep the beef and sauce in advance and just stir-fry everything when I’m ready to eat. It reheats well too, making it perfect for meal prep.
What’s the best cut of beef to use?
Flank steak is my favorite for this recipe — it’s flavorful and cooks quickly. Skirt steak or sirloin also work well if sliced thinly.
Conclusion
Sticky beef noodles are one of those comforting, crowd-pleasing meals I come back to again and again. With simple ingredients, bold flavors, and a flexible method, it’s perfect for busy weeknights or when I need something warm and satisfying. Once I try it, I’ll want to keep this in regular rotation.
Tender beef strips in a glossy, sweet‑savory sauce tossed with noodles and crisp vegetables — a comforting one‑pan stir‑fry dish.
Ingredients
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
3 tablespoons soy sauce (for sauce)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
8 ounces egg noodles (or your noodle of choice)
1 bell pepper, thinly sliced
1 small onion, thinly sliced
½ cup snap peas or green beans, trimmed
2 tablespoons sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)
Instructions
In a small bowl, toss the sliced beef with 2 tablespoons soy sauce and cornstarch until evenly coated. Let marinate for 10–15 minutes.
In a separate bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to make the sauce.
Cook the noodles according to package instructions. Drain and set aside, tossing with a bit of oil to prevent sticking.
Heat vegetable oil in a large skillet or wok over medium‑high heat. Add the marinated beef and cook for 2–3 minutes until browned and nearly cooked through.
Add the bell pepper, onion, and snap peas (or green beans) and stir‑fry for another 2–3 minutes until vegetables are tender‑crisp.
Add the cooked noodles and the prepared sauce to the pan. Toss everything together until the noodles are coated and heated through.
Garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
For added heat, drizzle with chili oil or add red pepper flakes to the sauce.
You can substitute the beef with chicken, shrimp, or tofu for a different variation.
Add more vegetables such as carrots or broccoli for extra nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water if needed.
This recipe can be doubled and frozen; thaw overnight and reheat gently.
