Description
A quick and delicious recipe for sticky beef noodles that combines tender beef with flavorful sauces and fresh vegetables.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, and cornstarch until well combined.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and stir-fry for about 3-4 minutes until browned.
- Add garlic and ginger, cooking for an additional minute until fragrant.
- Toss in the red bell pepper and snap peas, stir-frying for another 2-3 minutes until vegetables are tender-crisp.
- Pour the sauce mixture over the beef and vegetables, stirring well to coat.
- Add the cooked noodles to the skillet, tossing everything together until heated through and sticky.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired.
- Serve immediately.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- For a vegetarian option, substitute the beef with tofu and use vegetable broth instead of the sauces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg