Description
Unlock the Secrets of Mouthwatering Sticky Beef Noodles
Ingredients
Scale
- 8 ounce rice noodles
- 1 lb beef sirloin, thinly sliced
- 2 tablespoon cornstarch
- 3 tablespoon vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 2 cup broccoli florets
- 3 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon honey
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
Instructions
- Cook the noodles according to the package instructions, then drain and set aside.
- Toss the sliced beef with the cornstarch, ensuring each piece is coated evenly.
- Heat 2 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the cornstarch-coated beef in a single layer and sear for 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Toss in the sliced red bell pepper and broccoli florets, stir-frying for 4-5 minutes until tender-crisp.
- Add the sliced green onions, minced garlic, and grated ginger to the skillet. Stir-fry for 1-2 minutes until fragrant.
- In a small bowl, combine the soy sauce, hoisin sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
- Return the cooked beef to the skillet with the sautéed vegetables. Pour the sticky sauce over everything and toss to coat evenly. Let it simmer for 1-2 minutes until the sauce thickens.
- Garnish with extra sliced green onions and serve hot.
Notes
This dish can be made ahead of time and stored in airtight containers for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg