Sticky Beef Noodles

Why You’ll Love This Recipe

I love how this dish brings restaurant-style flavor to my kitchen in under 30 minutes. The beef gets beautifully glazed and sticky, the noodles soak up all the saucy goodness, and the contrast of textures—from tender meat to chewy noodles and crunchy veg—is just perfect. It’s easy to customize with whatever veggies I have on hand, and it reheats well too, making it great for leftovers or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Marinade & Sauce:
1 lb beef sirloin or flank steak, thinly sliced
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar or honey
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch

For the Noodles & Stir Fry:
8 oz egg noodles or rice noodles
1 tablespoon vegetable oil
1 cup snap peas or bell peppers (sliced)
1 carrot, julienned
2 green onions, sliced (plus more for garnish)
Sesame seeds (optional, for garnish)

directions

1. I start by mixing soy sauce, hoisin, brown sugar, oyster sauce, rice vinegar, sesame oil, garlic, and ginger in a bowl. I add the sliced beef and cornstarch, tossing to coat. I let it marinate for at least 15 minutes.

2. While the beef marinates, I cook the noodles according to package instructions. I drain and set them aside.

3. I heat vegetable oil in a large skillet or wok over medium-high heat. I add the marinated beef and cook for 4–6 minutes, stirring occasionally, until it’s browned and the sauce becomes sticky and glossy.

4. I add the snap peas, carrots, and green onions, cooking for 2–3 more minutes until the veggies are crisp-tender.

5. I toss in the cooked noodles, stirring everything together until well coated in the sticky sauce.

6. I serve it hot, topped with extra green onions and sesame seeds if I want a little extra texture.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per serving: 480 kcal

Variations

Sometimes I swap the beef for ground beef or chicken when I want a quicker option. I also like adding broccoli, mushrooms, or bok choy for more greens. If I’m craving heat, I stir in some chili garlic sauce or sriracha. For a gluten-free version, I use tamari and rice noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss them in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. It also microwaves well, but I stir halfway through for even heating.

FAQs

What cut of beef is best for sticky noodles?

I prefer sirloin or flank steak because they cook quickly and stay tender. I slice them thin against the grain for the best texture.

Can I make this dish vegetarian?

Yes, I’ve made it with tofu or mushrooms instead of beef. I still use the same sticky sauce for flavor.

What noodles work best?

I like egg noodles for their chewy texture, but rice noodles, udon, or even ramen work great depending on what I have.

How do I prevent the beef from overcooking?

I cook it quickly over high heat and avoid crowding the pan. I work in batches if needed so it sears instead of steams.

Can I meal prep this recipe?

Definitely. I portion it into containers and store in the fridge for quick lunches. It keeps well and tastes even better the next day.

Conclusion

Sticky Beef Noodles is a fast, flavor-packed dish I reach for when I want something bold, hearty, and incredibly satisfying. The sauce clings to every bite, the beef is tender and caramelized, and the noodles tie it all together into one glorious bowl of comfort. It’s a staple in my kitchen for good reason—and once you try it, it might be in yours too.