I’m sharing my Sticky Beef Noodles Recipe because a glossy soy, hoisin and garlic glaze makes tender beef cling to chewy noodles and it comes together in under 30 minutes.

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I keep calling this my Sticky Beef Noodles Recipe, even though some nights it feels like a happy accident. I started with a slab of flank or skirt steak and a pile of lo mein or udon noodles, tossed them together and somehow ended up with something that makes people ask for the recipe.

It’s bold, a little saucy, and way more interesting than takeout. Sometimes I mess up the sear or overcook the noodles, but those mistakes taught me shortcuts that actually improve it.

If you like curious twists on dinner, you might call it a Beef Stir Fry With Noodles And Sticky Sauce and try it asap.

Ingredients

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Noodles: Carby base, quick energy, low fiber unless whole grain, soaks up sauce.
Beef: Main protein, iron rich, makes dish savory and filling, trim if fatty.
Soy sauce: Adds salty umami, low amounts sodium matters, deepens savory flavor.
Hoisin sauce: Sweet sticky, bold fermented notes, boosts richness and adds sweetness.
Honey: Natural sweetener, balances salt, adds glossy stickiness, use sparingly.
Ginger: Zesty slightly spicy, aids digestion, cuts through richness with brightness.
Garlic: Pungent aromatics, supports immune health, gives depth and savory punch.
Green onions: Fresh crunch, mild oniony bite, adds color and a light crisp finish.

Ingredient Quantities

12 ounces (340 g) lo mein or udon noodles, fresh or dried

1 pound (450 g) flank or skirt steak, thinly sliced across the grain

3 tablespoons soy sauce (low sodium works fine)

2 tablespoons hoisin sauce

1 to 2 tablespoons honey, to taste

1 tablespoon cornstarch, divided

1/4 cup (60 ml) beef broth or water

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

2 tablespoons vegetable or neutral oil, divided

2 cloves garlic, minced

1 tablespoon fresh ginger, grated or minced

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds, optional

1/4 teaspoon red pepper flakes or 1 teaspoon sriracha, optional

Salt and black pepper, to taste

How to Make this

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1. Cook the 12 oz noodles according to package directions until just tender, drain and toss with a little oil so they dont stick, set aside and save a couple tablespoons of the cooking water or use the beef broth if needed.

2. Slice 1 lb flank or skirt steak thinly across the grain, pat dry with paper towels, season lightly with salt and pepper and toss with 1/2 tablespoon cornstarch and 1 tablespoon soy sauce; this helps the beef stay tender and get a nice sear.

3. Whisk the sauce: in a bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons hoisin, 1 to 2 tablespoons honey (start with 1 and add later if you want sweeter), 1/4 cup beef broth or water, 1/2 tablespoon cornstarch, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil and the red pepper flakes or 1 teaspoon sriracha if you want heat.

4. Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon vegetable oil and sear the steak in a single layer for 30 to 60 seconds per side until browned but not overcooked, work in batches so the pan stays hot; remove beef to a plate.

5. Lower heat to medium-high, add the remaining 1 tablespoon oil, then add 2 minced garlic cloves and 1 tablespoon grated ginger and stir for about 20 to 30 seconds until fragrant but not burnt.

6. Add the cooked noodles to the pan and toss for 1 minute to combine with garlic and ginger; if they feel dry splash a little reserved noodle water or broth.

7. Pour the prepared sauce over the noodles and let it come to a simmer, stirring constantly so the cornstarch activates and the sauce thickens into that sticky glaze.

8. Return the seared beef to the pan, toss everything together for another minute so the beef heats through and gets coated in the sticky sauce; if sauce is too thick add a splash more broth or water.

9. Stir in most of the thinly sliced 2 green onions, taste and adjust with more honey, soy, salt or pepper as needed.

10. Serve immediately sprinkled with 1 tablespoon toasted sesame seeds and the remaining green onions, and if you like extra kick add more sriracha or a pinch of red pepper flakes.

Equipment Needed

1. Large pot for boiling the 12 oz noodles
2. Colander or fine mesh strainer to drain them (save a little noodle water)
3. Large wok or heavy skillet for searing the beef and tossing everything
4. Tongs or a sturdy spatula for flipping and stirring
5. Sharp chef’s knife and cutting board for slicing the steak and green onions
6. Small bowl and a whisk or fork to mix the sauce
7. Measuring spoons and a 1/4 cup measure for broth and cornstarch
8. Plate and paper towels to rest the beef and hold cooked noodles briefly

FAQ

Q: Can I use a different cut of beef? A: Yes. Flank or skirt are my favorites cause they slice thin and get tender fast, but sirloin or ribeye work fine too. Just slice very thin across the grain so it isnt chewy, and cook on high heat for a short time.

Q: My noodles keep sticking together, how do I stop that? A: Cook dried noodles to just al dente and drain, rinse under cold water if youre not tossing them right away, then toss with a teaspoon of oil. Fresh noodles need less time, so watch them. Also add noodles to the pan at the end and toss quickly so they dont clump.

Q: How do I get a sticky glossy sauce? A: Mix a cornstarch slurry (about 1 tablespoon cornstarch with 1/4 cup broth or water) and stir it into the simmering sauce. Let it bubble 30 to 60 seconds until it thickens and becomes glossy, then toss the beef and noodles in it. More honey makes it shinier, less makes it saucier.

Q: Can I make this ahead or freeze leftovers? A: You can make it ahead and keep it in an airtight container for up to 3 days in the fridge. Reheat in a skillet with a splash of water or broth to loosen the sauce. Freezing is possible but noodles often get mushy, so I dont usually freeze it.

Q: I dont have hoisin or toasted sesame oil, what can I swap? A: For hoisin try a mix of soy sauce + a little peanut butter + honey or a splash of oyster sauce. If you dont have sesame oil, add a few toasted sesame seeds or chopped toasted peanuts for a nutty note, but flavor wont be exactly the same.

Q: How do I make it spicier without ruining the balance? A: Start small like 1/4 to 1/2 teaspoon red pepper flakes or 1/2 teaspoon sriracha, taste after the sauce reduces then add more if needed. Heat concentrates as the sauce thickens, so go easy at first, you can always add more at the table.

Sticky Beef Noodles Recipe Substitutions and Variations

Noodles: spaghetti or linguine (dry pasta works fine), soba noodles (earthier, cooks fast), flat rice noodles (soft, soak or quick boil)
Beef (flank/skirt): sirloin or flat iron thinly sliced, thin pork tenderloin or boneless chicken thighs, firm tofu or tempeh for a vegetarian swap
Hoisin sauce: plum sauce or duck sauce, oyster sauce plus a pinch of sugar, kecap manis (sweet soy) — use a little less salt
Honey: maple syrup, agave nectar, light brown sugar dissolved in a little water (taste and adjust sweetness)

Pro Tips

– Slice the beef thin across the grain, easiest if it’s a little firm from the freezer, and pat it very dry before it hits the pan; wet meat will steam and you’ll lose that nice crust.
– Toss the beef with a little cornstarch and soy right before cooking, it gives a glossy, slightly velvety sear and helps the sauce cling, but dont overdo the cornstarch or the coating gets gummy.
– Keep the pan screaming hot and work in small batches so things brown instead of stewing; let the meat sit for 30 to 60 seconds without fiddling with it so you get a real sear.
– Save a couple tablespoons of noodle water and add it bit by bit to the sauce if it gets too thick, that starchy water helps the glaze loosen and cling without watering down the flavor.