Description
Sticky Beef Noodles is a delicious and satisfying dish featuring tender beef and rice noodles coated in a flavorful sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 1 pound flank steak, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Sesame seeds for garnish (optional)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, mix together soy sauce, hoisin sauce, oyster sauce, brown sugar, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for 3-4 minutes until browned. Remove the beef and set aside.
- In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the red bell pepper and snap peas to the skillet, cooking for 2-3 minutes until slightly tender.
- Return the beef to the skillet, then pour the sauce mixture over the beef and vegetables. Stir to coat everything evenly.
- Add the cooked rice noodles to the skillet, tossing gently to combine all ingredients. Cook for an additional 2-3 minutes until heated through.
- Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Notes
- For extra heat, add a teaspoon of red pepper flakes or sliced jalapeños to the skillet.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg