Description
A recipe for beef noodles coated in a savory, sticky sauce.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced
- 8 oz dried egg noodles
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch (for sauce)
- Green onions, sliced, for garnish
Instructions
- Toss the sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Set aside for 10 minutes.
- Cook the egg noodles according to package directions. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef and cook until browned, about 3-4 minutes. Remove beef from the skillet and set aside.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- In a small bowl, whisk together 1/4 cup soy sauce, brown sugar, rice vinegar, sesame oil, water, and 1 tsp cornstarch.
- Pour the sauce mixture into the skillet. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the cooked beef to the skillet. Toss to coat the beef evenly with the sauce.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are coated in the sticky sauce.
- Serve immediately, garnished with sliced green onions.
Notes
- You can substitute flank steak with sirloin or skirt steak.
- Adjust the brown sugar amount if you prefer a less sweet sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Keywords: beef noodles, sticky sauce, Asian noodles, quick dinner, stir-fry