Description
A flavorful one-pan Sticky Beef & Noodles recipe featuring tender steak strips cooked with fresh vegetables and coated in a rich, savory-sweet sauce. Perfect for a quick and satisfying dinner with a balanced mix of protein, greens, and noodles.
Ingredients
Scale
Meat and Vegetables
- 1 tbsp Sunflower oil
- 400 g (1 lb) Steak, fat removed and cut into thin strips
- 300 g (11 oz) Broccoli, whole head or chopped
- 160 g (6 oz) Mange tout (snow peas)
- 250 g (9 oz) Dried egg noodles
Sauce
- 1 tbsp Ginger, crushed, fresh chopped or jarred
- 4 Cloves Garlic, peeled and crushed
- 5 tbsp Oyster sauce
- 6 tbsp Dark soy sauce, reduced sodium
- 6 tbsp Honey
- 6 tbsp Tomato ketchup
To Serve
- 4 Spring onions, trimmed and thinly sliced
- Sesame seeds (optional)
Instructions
- Prepare the sauce: In a small bowl, stir together ginger, garlic, oyster sauce, dark soy sauce, honey, and tomato ketchup until well combined. Set aside.
- Soften the noodles: Place the dried egg noodles in a bowl. Pour boiling water over the noodles until fully submerged, cover with a plate, and let them soak while you prepare the stir-fry.
- Cook the beef: Heat sunflower oil in a large frying pan or wok over high heat. Add the steak strips and stir fry for 4-5 minutes until browned and cooked through.
- Add vegetables: Stir the noodles gently with a fork to check for softness. Add broccoli and mange tout to the pan with the beef. Continue cooking for another 4-5 minutes until vegetables are just tender.
- Combine noodles and sauce: Drain the noodles thoroughly and add them into the pan. Pour the prepared sauce over the ingredients and stir well, coating everything evenly. Heat through for a few minutes until sticky and hot.
- Serve: Transfer to plates and garnish with thinly sliced spring onions and a sprinkle of sesame seeds if desired. Serve immediately.
Notes
- Use any frying steak suitable for quick cooking such as flank, sirloin, or rump steak.
- Cut steak thinly against the grain to ensure tenderness and reduce chewiness.
- Feel free to substitute or add any vegetables you have on hand; green vegetables complement beef well.
- Mange tout are also known as snow peas in some regions.
- Spring onions are also called scallions or green onions in some countries.
- To reduce saltiness, use reduced sodium soy sauce or adjust the amount to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
