Description
Sticky Beef Noodles is a quick and savory Asian-inspired dish featuring tender ground beef or thinly sliced sirloin cooked in a sweet and tangy chili-soy sauce, tossed with fresh mixed vegetables and thin egg noodles. Perfect for a flavorful weeknight dinner, this recipe combines a glossy, caramelized sauce with vibrant vegetables and a touch of zing from rice vinegar and chili oil garnish.
Ingredients
Scale
Main Ingredients
- 250 g thin egg noodles (or ramen/soba)
- 2 tbsp olive or vegetable oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 500 g ground beef or 400 g sirloin/flank steak, thinly sliced
- â…“ cup sweet chili sauce
- 1 tsp brown sugar (optional)
- 3 tbsp soy sauce (or tamari)
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 2 cups mixed vegetables (e.g., broccoli, snap peas)
- ½ cup water + 1 tbsp cornstarch (slurry)
- 2 spring onions, sliced (reserve some for garnish)
- Optional garnish: chili oil
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions until just al dente. Drain and rinse under cold water to stop cooking, then set aside.
- Sauté Aromatics: Heat the oil in a large pan over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Cook Beef: Add the ground beef or sliced steak to the pan. Cook until browned, about 2–3 minutes for ground beef or 4–5 minutes for steak, stirring to break up meat if ground.
- Add Sauce Ingredients: Stir in the sweet chili sauce, brown sugar (if using), soy sauce, dark soy sauce, and rice vinegar. Let the mixture simmer for 2–3 minutes until the sauce thickens and caramelizes slightly.
- Cook Vegetables: Add the mixed vegetables to the pan. Cover and allow them to steam for 2–3 minutes until tender but still crisp.
- Thicken Sauce: Pour in the cornstarch slurry (water mixed with cornstarch). Stir continuously for 1–2 minutes until the sauce becomes glossy and thickened.
- Combine Noodles: Add the cooked noodles and most of the sliced spring onions to the pan. Toss everything well to evenly coat with sauce and heat through for about 1 minute.
- Serve: Plate the sticky beef noodles and garnish with the remaining spring onions and a drizzle of chili oil, if desired. Serve hot.
Notes
- You can substitute the beef with chicken or tofu if preferred.
- Adjust the amount of chili oil or sweet chili sauce to control the spiciness.
- Use gluten-free soy sauce or tamari to make this dish gluten-free.
- Cook vegetables to your preferred level of tenderness; more steaming time will soften them further.
- The cornstarch slurry is essential for thickening the sauce and giving it a glossy finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
