Go Back
Sticky Beef Noodles

Sticky Beef Noodles

Sure! Here’s a detailed breakdown of Sticky Beef Noodles that covers an introduction, history of ingredients, a step-by-step recipe, tips for perfect results, variations and customizations, as well as health considerations and frequently asked questions (FAQ):
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Sunflower oil
  • 400 g Steak Fat removed and cut into thin strips. See notes
  • 300 g Broccoli Or a whole head
  • 160 g Mange tout
  • 250 g Dried egg noodles
  • 1 tbsp Sunflower oil
  • 400 g Steak Fat removed and cut into thin strips. See notes
  • 300 g Broccoli Or a whole head
  • 160 g Mange tout
  • 250 g Dried egg noodles
  • For the sauce:
  • 1 tbsp Ginger Crushed fresh chopped or jar
  • 4 Cloves Garlic Peeled and crushed
  • 5 tbsp Oyster sauce
  • 6 tbsp Dark soy sauce Reduced sodium
  • 6 tbsp Honey
  • 6 tbsp Tomato ketchup
  • To serve:
  • 4 Spring onions Trimmed and thinly sliced

Method
 

  1. Stir the sauce ingredients together in a small bowl and set aside.
  2. Place noodles in a bowl. Pour boiling water straight from the kettle over the noodles, pop a plate over the top and leave to soak while you cook the stir fry.
  3. Heat the oil in a large frying pan or wok and add the beef. Stir over a high heat for 4-5 minutes.
  4. Stir the noodles with a fork to make sure they are softening evenly.
  5. Add the broccoli and mangetout and cook for a further 4-5 minutes until softened a little.
  6. Drain the noodles and add to the pan. Add the sauce and heat, coating the ingredients.
  7. Stir well and serve with the chopped spring onions and sesame seeds.

Notes

Type of steak: Any kind of frying steak is OK. You can buy it in strips or slice it yourself. Flank steak or sirloin steak work really well. Rump steak is also fine.
 
Cutting the steak: When you cut the steak into thin strips it’s really quite important to cut AGAINST the grain. This just means that you look for the lines that run along the meat and instead of cutting in the same direction, you cut across them.
 
 
This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections. (There's a photo demonstrating this in the post above.)
 
 
Vegetables - Really you can use up any vegetables you have for this. Green works really well with steak, but whatever you have in the fridge will also be good.
 
Saltiness: If you don’t like your food too salty, make sure you use reduced sodium soy sauce or reduce the amount you use.