Description
Sticky Beef Noodles is a delicious and easy recipe that elevates your dinner with tender beef, fresh vegetables, and flavorful sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced flank steak and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the red bell pepper and snap peas, stirring for 2-3 minutes until slightly tender.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Pour this sauce into the skillet with the vegetables and bring to a simmer.
- Return the cooked beef to the skillet and add the drained rice noodles. Toss everything together until well coated in the sauce and heated through, about 2-3 minutes.
- Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg