Beef with Noodles
This one-pan Sticky Beef & Noodles recipe is bursting with flavor, packed with veggies, and ready in under 30 minutes—perfect for a quick and satisfying midweek dinner!
Ingredients
For the Stir-Fry
- Stir-fry steak (flank, sirloin, or rump), thinly sliced and trimmed of fat
- 1 head of broccoli, chopped into florets
- A handful of mangetout (or substitute with French beans or sugar snap peas)
- Dried egg noodles (or straight-to-wok noodles)
- 2 spring onions, sliced (for garnish)
For the Sauce
- 1 tablespoon fresh or jarred ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce (low sodium preferred)
- 1 tablespoon runny honey
- 1 tablespoon tomato sauce (ketchup works well)
Instructions
- In a small bowl, mix together the ginger, garlic, oyster sauce, soy sauce, honey, and tomato sauce. Set aside.
- Place the egg noodles in a bowl and cover with boiling water. Place a plate on top to trap the heat. Let them soak while you cook the rest, stirring occasionally to ensure even softening.
- Heat a splash of oil in a large pan or wok over high heat. Add the sliced steak and stir-fry for 2–3 minutes until browned and just cooked through.
- Add the broccoli and mangetout to the pan. Stir-fry for another 2–3 minutes until they begin to soften but remain crisp.
- Drain the noodles and add them to the pan along with the prepared sauce. Toss everything together to coat well and heat through.
- Plate up and garnish with sliced spring onions. Serve immediately.
- Pro Tip from Foodicious Recipes
For extra flavor, marinate the beef briefly in a splash of soy sauce and cornstarch before cooking. And don’t overcook the vegetables, they should stay vibrant and crisp.
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