Ingredients
Scale
- 1 tablespoon vegetable oil or sesame oil
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 medium onion, sliced thinly
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 cups broccoli florets (or any preferred stir-fry vegetables)
- 1 large carrot, julienned
- 3 scallions, chopped (reserve some for garnish)
- 250g dried egg noodles or rice noodles, cooked and drained
For the Sticky Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar or honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Heat the oil
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. - Sear the beef
Add the marinated beef in a single layer. Sear for 2–3 minutes without moving, then stir-fry for another 2–3 minutes until browned. Remove and set aside. - Sauté aromatics
In the same pan, add a bit more oil if needed. Add garlic, ginger, and onions. Stir-fry for 1–2 minutes until fragrant and soft. - Cook the vegetables
Add broccoli florets and carrots. Stir-fry for 3–4 minutes until just tender-crisp. Add a splash of water if vegetables begin to dry out. - Return beef to the pan
Add the cooked beef back to the pan along with the chopped scallions. Toss to combine everything. - Add the sauce
Pour in the prepared sticky sauce. Stir well to coat the beef and vegetables evenly. Let simmer for 2–3 minutes until the sauce thickens. - Toss in noodles
Add the cooked noodles to the pan. Toss thoroughly to ensure the noodles are coated in the sticky sauce and everything is evenly mixed. - Simmer briefly and serve
Let the noodles sit in the sauce for another 1–2 minutes over low heat to absorb flavors. Garnish with reserved scallions.
Notes
- Slice beef thinly: Use a sharp knife and cut against the grain for the most tender texture. Partially freezing the beef for 15 minutes before slicing can help.
- Use pre-cut vegetables: If short on time, pre-packaged stir-fry vegetable mixes work well.
- Choose the right noodles: Egg noodles or rice noodles work great, but you can also use soba or even spaghetti in a pinch.
- Adjust the sauce: Taste as you go. Add more brown sugar for sweetness or more vinegar for tanginess.
- Keep the pan hot: Stir-frying works best over high heat to get that slightly charred flavor and keep vegetables crisp.
- Prevent soggy noodles: Drain noodles well before adding them to the pan. If they stick together, rinse briefly with warm water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes