What the heck is this?
Sticky, savory, slightly sweet beef tangled up in slurpable noodles and tossed with a glossy sauce that clings to every bite — that’s Sticky Beef Noodles, baby. It’s got all the vibes of your favorite takeout but comes together in one pan, faster than delivery. Plus, you can totally load it up with veggies if you’re feeling virtuous (or just really like eating colorful food). Warning: you’ll probably want to make a double batch.

Why You’ll Love This Recipe

Crazy fast — dinner in under 30 minutes.
Sweet, savory, and just a little spicy.
Way healthier (and cheaper) than takeout.
Perfect for meal prep — it reheats like a dream.
Kid-approved, adult-obsessed.

The Good Stuff You’ll Need

For the Beef:

1 lb flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp sesame oil

For the Sauce:

1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sriracha (optional, but highly recommended)
2 cloves garlic, minced
1 tsp grated ginger

For the Noodles & Extras:

8 oz rice noodles or lo mein noodles
1 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 cup snap peas or broccoli florets
2 green onions, sliced
Sesame seeds for topping

Let’s Do This

Step 1: Prep the Beef
In a bowl, toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate while you get everything else ready.

Step 2: Make That Sauce
In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin, oyster sauce, brown sugar, rice vinegar, sriracha, garlic, and ginger. Set aside.

Step 3: Cook the Noodles
Cook the noodles according to package instructions. Drain and set aside.

Step 4: Sear the Beef
Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook until browned and crispy around the edges (about 2–3 minutes per side). Remove and set aside.

Step 5: Veggie Time
In the same pan, toss in the bell peppers and snap peas. Stir-fry for 2–3 minutes until just tender but still crisp.

Step 6: Bring It All Together
Return the beef to the pan, pour over the sauce, and toss to coat.
Add the noodles and green onions. Stir-fry everything together for another 2 minutes until glossy and sticky.

Step 7: Serve and Devour
Top with sesame seeds and more green onions if you’re feeling extra. Grab your chopsticks and go to town.

Serving Suggestions

Add a fried egg on top because, well, it’s amazing.
Serve with a side of quick cucumber salad for freshness.
Hit it with an extra squeeze of lime for a zingy finish.

Switch It Up

Make it chicken or tofu if you’re not feeling beefy.
Swap out veggies for whatever’s in your fridge — carrots, spinach, mushrooms all work.
Use udon noodles for a chewier vibe.

Make-Ahead Tips

Slice the beef and prep the sauce a day ahead to make this even quicker.
Leftovers keep well for 3–4 days in the fridge. Reheat gently in a skillet with a splash of water to loosen the sauce.

Questions People Actually Ask
Q: Can I use ground beef instead of sliced beef?
A: Absolutely! It won’t be as “sticky” but it’ll still taste bomb.

Q: Are rice noodles the only option?
A: Nope! Lo mein, ramen, even spaghetti in a pinch will work.

Q: Is it very spicy?
A: It’s more sweet-savory with just a hint of spice. Add more sriracha if you like it hot!

Sticky Beef Noodles: The Takeout Fakeout You’ll Crave Every Night

Author: Tyla
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

Sticky, savory, slightly sweet beef tangled up in slurpable noodles and tossed with a glossy sauce that clings to every bite — that’s Sticky Beef Noodles, baby. It’s got all the vibes of your favorite takeout but comes together in one pan, faster than delivery. Plus, you can totally load it up with veggies if you’re feeling virtuous (or just really like eating colorful food). Warning: you’ll probably want to make a double batch.

Ingredients

Scale