Description
Sticky Beef Noodles deliver savory, sweet, and tender flavors in a flash. This easy recipe brings comfort and a delicious weeknight meal to your table.
Ingredients
Scale
- Main Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 12 oz ramen noodles (or udon/lo mein)
- 2 cups broccoli florets
- 1 cup shredded carrots
- Sticky Sauce Essentials:
- 1/2 cup low sodium soy sauce
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp cold water (for slurry)
- Garnish & Finishing:
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Prep Your Beef & Veggies: First things first, slice that flank steak against the grain into thin strips. Honestly, this makes all the difference for tender beef, so don’t rush it like I did that one time. Get your broccoli florets ready and carrots shredded. I always have a little snack while I’m doing this, usually a stray carrot stick, because kitchen prep is hungry work! It’s all about getting your mise en place sorted, makes cooking so much smoother.
- Whip Up the Sticky Sauce: In a medium bowl, whisk together the soy sauce, honey (or brown sugar!), rice vinegar, and toasted sesame oil. Now, here’s where the magic happens for our Sticky Beef Noodles: crush or mince your garlic and grate your ginger right into the sauce. Then, in a separate small bowl, whisk the cornstarch with a tablespoon of cold water to make a slurry. This is what will thicken our sauce, but remember my shoe-glue story, a little at a time!
- Sear the Beef: Heat a large skillet or wok over medium-high heat with a bit of oil. When it’s shimmering, add your beef in a single layer. Don’t overcrowd the pan, please! This is where you get that beautiful, savory sear. Let it cook for just 1-2 minutes per side until browned. I always hear that sizzle and just know good things are coming. Remove the beef and set aside; it doesn’t need to be cooked through yet.
- Cook the Noodles & Veggies: In the same skillet, toss in your broccoli and carrots. Stir-fry for about 3-4 minutes until they’re tender-crisp. While that’s happening, cook your ramen noodles according to package directions. Drain them well – nobody wants watery Sticky Beef Noodles! I usually do this step simultaneously, which sometimes leads to kitchen chaos, but it’s worth it for speed.
- Combine & Thicken: Pour your prepared sticky sauce into the skillet with the veggies. Bring it to a gentle simmer. Now, slowly drizzle in that cornstarch slurry, whisking constantly. You’ll see it thicken right before your eyes; it’s so satisfying! Keep whisking until it reaches that beautiful, glossy, sticky consistency. This is where the aromas really start to sing, honestly, it’s amazing.
- Bring It All Together: Add the seared beef back into the skillet with the thickened sauce and veggies. Toss everything together until the beef is fully coated and warmed through. Then, add your drained ramen noodles and toss them gently with tongs until they’re gloriously coated in that sticky, savory sauce. It should look vibrant and smell absolutely incredible. Serve immediately, topped with green onions and sesame seeds!