This mouth-watering beef stir fry with noodles with its irresistible sticky sauce transforms dinner time into a restaurant-worthy experience right in your kitchen. Ready in just 25 minutes, this dish balances tender strips of steak, crisp vegetables, and slurp-worthy noodles all coated in a sweet-savory sauce that will have everyone asking for seconds. It’s faster than takeout, infinitely customizable, and guaranteed to become your new weeknight dinner hero!
Why You’ll Love This Recipe
- Lightning-Fast Cooking: From prep to plate in 25 minutes flat – perfect for those evenings when you’re short on time but still want something delicious.
- Minimal Cleanup: Everything comes together in one wok or pan, meaning less time washing dishes and more time enjoying your meal.
- Better Than Takeout: Skip the delivery fees and questionable ingredients – this homemade version tastes fresher, lets you control exactly what goes in, and costs a fraction of restaurant prices.
- Crowd-Pleaser: Kids and adults alike love the combination of tender beef, slurpable noodles, and that irresistible sticky sauce – it’s sweet but not too sweet, with just the right amount of kick.
Ingredients You’ll Need
- Steak: The star of the show! Provides that satisfying protein and takes on a gorgeous caramelization when cooked at high heat. Flank or sirloin work brilliantly here as they remain tender when sliced thinly against the grain.
- Cornflour: Creates that magical crispy exterior on the beef pieces and helps thicken our sauce to that perfect glossy consistency.
- Chinese 5 Spice: This powerful spice blend infuses the beef with complex flavor in seconds – no marinating required!
- Green Peppers: Add crunch, freshness, and vibrant color while soaking up all that delicious sauce.
- Spring Onions: Provide a gentle onion flavor and bright pop of color, perfect both in the stir fry and as a garnish.
- Red Chilli: Brings that perfect hint of heat that balances the sweet and savory elements of the dish.
- Garlic and Ginger: The aromatic foundation of any great stir fry – these two ingredients create that unmistakable Asian flavor profile.
- Tomato Ketchup: Don’t skip this! It adds sweetness and tanginess while helping create that glossy sauce consistency.
- Soy Sauce: Brings that essential savory depth and beautiful color to the sauce.
- Sweet Chilli Sauce: Adds sweetness with a gentle warmth – the secret to that addictive sticky quality.
- Rice Vinegar: Balances all the flavors with its subtle acidity.
- Egg Noodles: Soak up the delicious sauce and make the dish satisfyingly filling.
- Sunflower Oil: Handles the high heat needed for proper stir-frying without smoking or burning.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Protein Swaps
Switch up the steak for chicken breast, pork tenderloin, prawns, or even tofu for a vegetarian version. Just adjust cooking times accordingly – chicken and pork need to be fully cooked through, while prawns need just a minute or two.
Veggie Paradise
Transform this into a veggie-packed meal by adding broccoli florets, snap peas, carrots, mushrooms, or water chestnuts. The more colorful, the better!
Noodle Options
Experiment with different noodles – rice noodles make this gluten-free, while udon provides a chewier texture. In a pinch, you can even serve it over steamed rice instead.
Heat Level
Adjust the chili to your taste – leave it out entirely for a kid-friendly version, or double it and add some sriracha if you love heat.
How to Make Beef Stir Fry with Noodles
Step 1: Prep Everything First
Cook your noodles according to package instructions. While they’re boiling, prep all vegetables and set aside. Slice steak into thin strips (about the size of your little finger), then toss in a bowl with cornflour and Chinese 5 spice until evenly coated. Mix all sauce ingredients in a small bowl.
Step 2: Crisp Up the Beef
Heat your wok or deep frying pan until it’s smoking hot. Add oil, then carefully add beef strips in a single layer (work in batches if needed). Let them sear without disturbing too much – this is key for developing that delicious crispy exterior! Once browned and crispy, transfer to a plate lined with paper towels.
Step 3: Cook the Vegetables
In the same hot pan, toss in green peppers and chili. Let them sizzle for about 2 minutes, then add garlic, ginger, and most of the spring onions (save some for garnish). Stir-fry for another minute until fragrant.
Step 4: Bring It All Together
Pour your prepared sauce into the pan with the vegetables. Watch it bubble up and become glossy within about a minute. Add your drained noodles and crispy beef back to the pan, tossing everything together until well coated in that magnificent sticky sauce.
Step 5: Serve Immediately
Divide among plates and top with reserved spring onions and extra chili if desired. Serve piping hot!
Pro Tips for Making the Recipe
- Prep Before You Start: Stir-frying happens at lightning speed, so having everything chopped, mixed, and ready to go is essential.
- Get Your Pan SMOKING Hot: This isn’t just warm – we’re talking seriously hot! This high heat is what creates that restaurant-style sear on the beef and keeps vegetables crisp.
- Don’t Crowd the Pan: When cooking the beef, work in batches if necessary. Overcrowding the pan causes steaming instead of searing, and you’ll miss out on that delicious caramelization.
- Slice Against the Grain: When cutting your steak, always slice perpendicular to the muscle fibers (against the grain) for the most tender results.
- Have Everything Within Reach: Once you start cooking, things move quickly! Arrange your prepped ingredients in the order they’ll go into the pan.
How to Serve
This Beef Stir Fry is a complete meal on its own, but here are some serving suggestions to take it to the next level:
Simple Sides
Serve with a side of steamed edamame beans sprinkled with sea salt, or some simple cucumber slices dressed with rice vinegar and sesame oil.
Appetizer Pairings
Start the meal with some store-bought or homemade spring rolls, dumplings, or a simple miso soup.
Drink Pairings
This pairs beautifully with jasmine tea, a cold Asian beer like Tsingtao or Asahi, or even a slightly sweet Riesling if you’re having wine.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often develop overnight, making for an even tastier lunch the next day!
Freezing
While you can freeze this dish, the texture of the noodles and vegetables will change somewhat. If you plan to freeze, slightly undercook the vegetables so they don’t become mushy when reheated. Freeze in an airtight container for up to 1 month.
Reheating
Reheat in a wok or frying pan with a splash of water to loosen the sauce. Stir frequently until piping hot throughout. Microwave reheating works in a pinch, but you’ll lose some of the textural contrast.
FAQs
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Can I use pre-cut beef strips from the supermarket?
Absolutely! Pre-cut beef strips can be a great time-saver. Just make sure they’re not too thick – if they are, slice them thinner again at home. The thinner the strips, the more tender and quicker-cooking they’ll be.
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My sauce isn’t thickening up – what went wrong?
The cornflour on the beef should help thicken your sauce, but if it’s still too thin, mix 1 teaspoon of cornflour with 1 tablespoon of cold water and stir this into your sauce. Let it bubble for a minute and it should thicken right up.
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Can I prepare components of this meal in advance?
Definitely! The sauce can be mixed and stored in the fridge for up to 3 days. Vegetables can be sliced and stored in sealed containers in the fridge for 24 hours. The beef can be sliced (but don’t coat with cornflour until just before cooking) and refrigerated for up to 24 hours.
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Is there a way to make this recipe gluten-free?
Yes! Use tamari instead of soy sauce and rice noodles instead of egg noodles. Also check that your sweet chili sauce is gluten-free (most are, but it’s worth checking the label).
Final Thoughts
This Beef Stir Fry with Noodles and Sticky Sauce brings restaurant-quality Asian flavors into your home with minimal effort and maximum flavor. It’s the perfect solution for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. The combination of crispy beef, tender-crisp vegetables, and that irresistible sauce will have everyone at your table asking for seconds. Give it a try tonight – your taste buds will thank you!
Print
Beef Stir Fry with Noodles and Sticky Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese-inspired
Description
A quick, flavorful, and savory dish featuring crispy beef strips, vibrant veggies, and tender noodles coated in a sticky, umami-packed sauce. Perfect for weeknight dinners or when you’re craving a satisfying stir fry.
Ingredients
For the beef:
- 500 g Steak (flank or sirloin, trimmed and thinly sliced)
- 2 tbsp Cornflour
- 2 tsp Chinese 5 spice
For the vegetables:
- 2 Green peppers, deseeded and sliced into thin strips
- 3 Spring onions, trimmed and sliced
- 2 tsp Red chilli, finely chopped
- 2 Cloves Garlic, peeled and crushed
- 4 cm Ginger, peeled and crushed
For the sauce:
- 2 tbsp Tomato ketchup
- 3 tbsp Soy sauce
- 3 tbsp Sweet chilli sauce
- 3 tbsp Rice vinegar
- 4 tbsp Water
For the noodles:
- 150 g Dried egg noodles
To cook and garnish:
- 2 tbsp Sunflower oil
Instructions
- Preparation
Cook the dried egg noodles in a pot of boiling water according to the package instructions. Once cooked, drain and set aside. While the noodles are cooking, prepare the vegetables by slicing the green peppers, spring onions, and chilli. Crush the garlic and ginger or use a jarred or frozen option for convenience.Prepare the steak by slicing it into thin strips. Combine the steak slices with cornflour and Chinese 5 spice in a bowl, ensuring each strip is evenly coated. Set the seasoned steak aside. Finally, mix all the sauce ingredients (tomato ketchup, soy sauce, sweet chilli sauce, rice vinegar, and water) in a small bowl, then set that aside as well. - Cook the steak
Heat a wok or deep frying pan with sunflower oil until it is very hot – almost at the point of smoking. Add the steak strips in batches, ensuring not to overcrowd the pan, as this helps them crisp properly. Allow the strips to sear without shuffling them too much. Once browned and crispy, remove them from the pan and place them on a plate lined with kitchen paper to absorb excess oil. - Cook the vegetables
Use the remaining oil in the pan to cook the sliced green peppers and chilli. Stir-fry for about 2 minutes, then add the garlic, ginger, and sliced spring onions. Stir-fry for an additional minute. - Add the sauce
Pour the prepared sauce over the vegetables in the pan. Stir and cook for about 1 minute, allowing it to thicken into a glossy coating. - Assemble the stir fry
Add the drained noodles and browned steak strips to the pan. Toss everything together until the noodles and beef are thoroughly coated with the sticky sauce. Taste test and adjust seasoning if necessary. - Serve
Plate the stir fry and garnish with additional spring onion slices and red chilli for extra heat and presentation, if desired.
Notes
- Choosing the steak: Opt for flank or sirloin and remove visible fat for quick cooking. Thin, uniform slices ensure the beef cooks evenly and crisps beautifully.
- Garlic and ginger preparation: Crushing fresh garlic and ginger gives the dish a fresher, more aromatic flavor, but pre-prepared options work well for convenience.
- Oil selection: Use sunflower oil or other high-heat oils like vegetable or peanut oil. Avoid olive oil as it has a lower smoke point and can burn during cooking.
- High heat cooking: Woks are ideal and should be very hot when stir-frying. This caramelizes the beef edges for added texture and flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 480kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
