I like this recipe because it’s simple, fast, and full of flavor. The combination of honey, soy sauce, and garlic creates a sticky, slightly sweet glaze that coats the noodles and beef perfectly. It’s also really adaptable—I can use whatever vegetables I have on hand, and it still tastes amazing. It’s the perfect mix of a quick stir fry and comfort food, making it a regular in my weekly meal rotation.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp Sunflower oil 400 g (1 lb) Steak, Fat removed and cut into thin strips. See notes 300 g (11 oz) Broccoli, Or a whole head 160 g (6 oz) Mange tout 250 g (9 oz) Dried egg noodles
For the sauce: 1 tbsp Ginger, Crushed, fresh chopped or jar 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
Directions
First, I stir together all the sauce ingredients in a small bowl and set it aside.
Next, I place the dried egg noodles in a heatproof bowl and pour boiling water over them straight from the kettle. I cover the bowl with a plate and let the noodles soak while I prepare the stir fry.
I heat the sunflower oil in a large frying pan or wok over high heat, then add the sliced beef. I stir-fry it for about 4–5 minutes until it’s browned and just cooked through.
While the beef cooks, I stir the noodles gently with a fork to make sure they’re softening evenly.
I then add the broccoli and mangetout to the pan with the beef and cook for another 4–5 minutes until the vegetables are slightly softened but still bright green.
Once the noodles are ready, I drain them well and add them to the pan along with the prepared sauce. I toss everything together over medium-high heat until the noodles, beef, and vegetables are evenly coated in the sticky sauce.
Finally, I sprinkle the sliced spring onions over the top and serve immediately.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes replace the beef with chicken, or prawns for a different take. For a vegetarian version, I skip the meat and use tofu or tempeh instead. I like adding extra vegetables like peppers, carrots, or baby corn depending on what’s in my fridge. If I want it spicier, I stir in a teaspoon of chilli paste or sprinkle some crushed red pepper flakes before serving.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a pan or microwave, adding a splash of water to loosen the sauce. It’s best eaten fresh since the noodles can absorb the sauce over time, but it still tastes great the next day. I don’t recommend freezing this dish as the noodles can lose their texture.
FAQs
What’s the best steak to use?
I like using flank, sirloin, or rump steak—they stay tender and flavorful when sliced thinly.
How do I cut the steak so it’s tender?
I always cut against the grain, which helps break down the muscle fibers and makes the beef less chewy.
Can I use chicken instead of beef?
Yes, chicken breast or thigh works beautifully in this recipe.
Can I make it vegetarian?
Absolutely. I use tofu or a plant-based alternative instead of beef and skip the oyster sauce.
Can I use fresh noodles instead of dried?
Yes, I can, but I add them directly to the pan since they don’t need pre-soaking.
Can I make it spicier?
Definitely. I add chilli flakes, sriracha, or a spoonful of chilli paste for extra heat.
What can I serve it with?
It’s great on its own, but I sometimes serve it with prawn crackers or a side of steamed dumplings.
Can I use other vegetables?
Yes, I often use peppers, mushrooms, or courgettes depending on what I have available.
How do I keep the sauce from getting too salty?
I use reduced-sodium soy sauce and balance it with honey for a milder, sweeter flavor.
Can I double the recipe?
Yes, but I use a large wok or cook in batches so everything fries evenly and doesn’t steam.
Conclusion
I find this Sticky Beef & Noodles recipe to be the perfect one-pan meal—quick, flavorful, and full of texture. The combination of tender beef, fresh greens, and sticky-sweet sauce makes it a family favorite in my kitchen. It’s easy enough for a weeknight but tastes special enough for a weekend dinner, proving that delicious doesn’t have to be complicated.
This Sticky Beef & Noodles recipe is a quick, one-pan dinner bursting with flavor. Tender strips of beef, crisp green vegetables, and noodles are tossed in a glossy honey soy sauce that’s perfectly sticky, sweet, and savory. Ready in just 20 minutes, it’s an easy weeknight favorite.
Total Time:20 minutes
Yield:4 servings
Ingredients
1 tbsp Sunflower oil
400 g (1 lb) Steak, fat removed and cut into thin strips
300 g (11 oz) Broccoli (or 1 whole head), chopped into florets
160 g (6 oz) Mange tout
250 g (9 oz) Dried egg noodles
For the sauce:
1 tbsp Ginger, crushed or freshly grated
4 Garlic cloves, 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
Instructions
In a small bowl, mix together all the sauce ingredients and set aside.
Place the dried egg noodles in a heatproof bowl and cover with boiling water. Cover with a plate and let them soak while preparing the stir fry.
Heat the sunflower oil in a large frying pan or wok over high heat. Add the sliced beef and stir-fry for 4–5 minutes until browned and just cooked through.
Add the broccoli and mange tout to the pan and cook for another 4–5 minutes until slightly softened but still bright green.
Drain the softened noodles and add them to the pan. Pour in the prepared sauce and toss everything together over medium-high heat until evenly coated and glossy.
Serve immediately, topped with sliced spring onions.
Notes
Use flank, sirloin, or rump steak for tender results—slice thinly against the grain.
Swap beef for chicken, prawns, or tofu for a different twist.
Add more vegetables like peppers, baby corn, or carrots for extra color and crunch.
To make it vegetarian, skip the oyster sauce or use a plant-based alternative.
Add chilli flakes or sriracha for a spicier version.
