Description
Sticky Beef Noodles is a quick and flavorful stir-fry dish featuring tender minced beef, thin egg noodles, and vibrant vegetables coated in a sticky, sweet chili soy sauce. Perfect for a satisfying weeknight dinner, this recipe combines Asian-inspired flavors and simple ingredients for a delicious, comforting meal served in just 15 minutes.
Ingredients
Scale
Noodles
- 250 g (9 oz) thin egg noodles
Sauce & Aromatics
- 2 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ⅓ cup (80 ml) sweet chilli sauce
- 1 tsp brown sugar
- 3 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- ½ cup (125 ml) water
- 1 tbsp cornflour (cornstarch)
Protein & Vegetables
- 500 g (1 lb 2 oz) minced (ground) beef
- 2 cups frozen vegetables of choice (broccoli recommended)
- 2 spring onions (scallions), finely sliced (reserve 1 tbsp for garnish)
Optional
- Chilli oil, to serve
Instructions
- Cook the noodles – Cook the thin egg noodles according to the packet instructions, reducing the cooking time by one minute so they remain just pliable. Once cooked, rinse them under cold water to stop the cooking process and set aside.
- Cook the beef – Heat a large, heavy-based frying pan over medium-high heat. Add the olive oil, minced garlic, and minced ginger and sauté for 30 seconds to release the aromatic flavors.
- Brown the beef – Add the minced beef to the pan and cook for 2 to 3 minutes, stirring frequently until the beef is browned and cooked through.
- Add the sauce ingredients – Stir in the sweet chilli sauce, brown sugar, tamari or soy sauce, dark soy sauce, and rice wine vinegar. Cook the mixture for 2 to 3 minutes until the sauce thickens and caramelizes nicely, coating the beef evenly.
- Add the vegetables – Add the frozen vegetables to the pan, then cover with a lid and cook for 2 to 3 minutes or until the vegetables are softened but still retain some crunch.
- Thicken the sauce – In a small bowl, mix together the water and cornflour to make a slurry. Pour this into the pan and stir continuously for 1 to 2 minutes until the sauce becomes glossy and thickened.
- Add noodles and spring onions – Add the cooked noodles and most of the sliced spring onions (reserve 1 tbsp for garnish) into the pan. Toss well and cook for about 1 minute until everything is heated through and well combined.
- Serve – Plate the sticky beef noodles and garnish with the reserved spring onions. Drizzle chilli oil on top if you like an extra kick of heat. Serve immediately.
Notes
- The brown sugar helps balance the sweet and savory flavors in the sauce, but you can adjust or omit it based on your taste preferences or dietary needs.
- Frozen vegetables like broccoli, snap peas, or mixed stir-fry veggies work well in this recipe.
- Use tamari for a gluten-free option or substitute with regular soy sauce if preferred.
- Chilli oil is optional but adds a nice spicy flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
