Sticky Beef Noodles: Savory Garlic Ginger Sauce (Print Version)

Sticky Beef Noodles hit that sweet and savory spot! Tender beef, chewy noodles, and a rich garlic-ginger sauce make this a family favorite. So easy, so good.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian
Dietary: Dairy-Free (optional, check noodles)

# Ingredients:

→ Main Players

01 - 1 lb flank steak, thinly sliced against the grain
02 - 12 oz egg noodles (or ramen, spaghetti)
03 - 1 cup broccoli florets

→ Sauce Essentials

04 - 1/2 cup low-sodium soy sauce
05 - 1/4 cup honey
06 - 2 tbsp fresh ginger, minced
07 - 4 cloves garlic, minced
08 - 1 tbsp cornstarch
09 - 1 tbsp rice vinegar
10 - 1 tsp sesame oil

→ Pantry Staples

11 - 2 tbsp cooking oil (vegetable or canola)
12 - Salt for noodle water

→ Fresh Finishes

13 - 3 green onions, sliced
14 - 1 tbsp sesame seeds, toasted

# Instructions:

01 - First things first, let's get that beef ready! Slice your flank steak against the grain into thin strips, about 1/4-inch thick. This step is crucial for tender beef – honestly, if you slice with the grain, it'll be chewier than old boots, and I've made that mistake more times than I care to admit. Toss these strips with a tablespoon of soy sauce and a teaspoon of cornstarch in a bowl. This little marinade helps tenderize the beef and gives it a lovely velvety texture when cooked. Let it sit for at least 15 minutes while you get everything else ready. You'll thank me later for this tender beef in your Sticky Beef Noodles.
02 - Now for the magic sauce that makes these Sticky Beef Noodles so, well, sticky and delicious! In a medium bowl, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic. See, I told you we'd be using a lot of garlic! If you're feeling brave, add a pinch of red pepper flakes here for a little kick – I sometimes do, and it adds a nice surprise. Make sure everything is really well combined. This is where all those incredible aromas start to mingle, honestly, it smells heavenly already! Set it aside, patiently waiting for its moment to shine.
03 - Get a large pot of salted water boiling for your egg noodles. Cook them according to package directions, but here's my personal secret: undercook them by about a minute. They're going to finish cooking in our glorious sauce, and this prevents them from getting mushy. Nothing worse than soggy noodles, right? Once they're al dente, drain them and give them a quick rinse under cold water to stop the cooking and prevent them from sticking together. A little splash of oil in the drained noodles helps too. These noodles are the perfect canvas for our Sticky Beef Noodles sauce!
04 - Heat a large skillet or wok over high heat with a tablespoon of oil. When it's shimmering, add your marinated beef in a single layer, making sure not to overcrowd the pan. You want a good sear, not a steam! Cook for 2-3 minutes per side until beautifully browned. Don't touch it too much; let that crust form! Remove the beef from the pan and set it aside. There might be some delicious bits stuck to the bottom of the pan – don't worry, we'll scrape those up in the next step, adding even more flavor to your Sticky Beef Noodles.
05 - Reduce the heat to medium. If the pan looks dry, add another tiny splash of oil. Add the broccoli florets and stir-fry for 3-4 minutes until they're bright green and slightly tender-crisp. Now, pour in your whisked sauce. Bring it to a gentle simmer, stirring constantly. It should start to thicken pretty quickly, thanks to that cornstarch! This is where the sauce really transforms, becoming glossy and irresistible. Once thickened, return the seared beef to the pan, tossing it to coat every single piece in that luscious, sticky sauce. Oh, the smells are incredible!
06 - Finally, add your cooked noodles to the pan with the beef and sauce. Toss everything together until the noodles are fully coated and warmed through, soaking up all that amazing flavor. This is where it all comes together, and honestly, it's so satisfying to see. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately! The tender beef, the chewy noodles, the savory, sticky sauce… it’s just perfect. Every bite of these Sticky Beef Noodles is a little celebration.

# Notes:

01 - Always slice flank steak against the grain for maximum tenderness, seriously, it makes all the difference.
02 - Leftovers store well in an airtight container for up to 3 days; reheat gently in a pan with a splash of water.
03 - If you don't have flank steak, skirt steak or even sirloin can work, just watch cooking times.
04 - A final squeeze of lime juice at the end can add a lovely bright finish to balance the richness.

# Tools You'll Need:

01 - Large skillet or wok
02 - large pot
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 25g
Total Carbohydrate: 60g
Protein: 45g

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