Can I use ground beef instead of steak strips?

While you can use ground beef, you'll miss the tender texture that makes this dish special. If using ground beef, brown it well and drain excess fat before continuing with the recipe. The sauce will still be delicious, but the dish will have a different character.

How can I make this dish less sweet?

The balance of sweet and savory makes this dish addictive, but you can easily reduce the honey by half if you prefer a less sweet profile. You might want to add an extra tablespoon of soy sauce to maintain flavor depth.

My sauce isn't thickening—what went wrong?

Make sure to bring everything to a good simmer after adding the sauce. If it's still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this into the pan. Let it bubble for a minute until glossy and thickened.

Can I prepare components of this dish ahead of time?

Absolutely! Mix the sauce up to 3 days ahead and store in the refrigerator. You can also slice the beef and vegetables the morning of cooking. Just keep everything refrigerated and separated until cooking time.

Sticky Beef & Noodles One Pan Recipe

Name: Sticky Beef & Noodles One Pan Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tbsp Sunflower oil; 400 g Steak, fat removed and cut into thin strips; 300 g Broccoli, or a whole head; 160 g Mange tout; 250 g Dried egg noodles; 1 tbsp Ginger, crushed, fresh chopped or from 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; 4 Spring onions, trimmed and thinly sliced

This Sticky Beef & Noodles is the weeknight dinner hero you’ve been waiting for! Tender strips of steak, crisp vegetables, and noodles all bathed in a sweet-savory sauce that brings restaurant-quality flavor right to your table—and all in just 20 minutes using one pan. The sticky, glossy sauce coats every bite with irresistible flavor, making this recipe a guaranteed family pleaser that’s quicker than takeout and so much more satisfying.

Why You’ll Love This Recipe

Truly One-Pan Wonder: Everything comes together in a single pan, meaning less cleanup and more time to enjoy your evening.
Lightning-Fast: From prep to plate in just 20 minutes—perfect for those nights when you’re starving and need something delicious fast.
Balanced Meal: Protein, veggies, and carbs all in one dish, making meal planning effortless.
Restaurant-Quality: That sticky, glossy sauce rivals your favorite takeout spot but costs a fraction of the price to make at home.
Adaptable: Works with whatever vegetables you have in the fridge—no special shopping trip needed.

Ingredients You’ll Need

Steak: The star of the show, providing protein and rich flavor. Cut it against the grain into thin strips for maximum tenderness—this is non-negotiable for a non-chewy result.
Broccoli: Adds fantastic texture, absorbs the sauce beautifully, and provides a nutritional boost. The florets catch all that delicious sauce!
Mange tout (Snow peas): Provides a satisfying crunch and vibrant color. They stay crisp even when cooked, giving great textural contrast.
Egg noodles: The perfect vehicle for soaking up the amazing sauce. Their slight chewiness pairs wonderfully with the tender beef.
Sunflower oil: Has a high smoke point, making it ideal for stir-frying at high temperatures without burning.
Ginger: Brings warmth and aromatic punch to the sauce. Fresh is best, but jar ginger works in a pinch.
Garlic: Essential for depth of flavor—don’t skimp here!
Oyster sauce: Provides that distinctive umami richness that makes the sauce so addictive.
Dark soy sauce: Adds color and depth. Using reduced sodium prevents the dish from becoming too salty.
Honey: Creates that wonderful stickiness and balances the savory elements with natural sweetness.
Tomato ketchup: Adds tanginess and body to the sauce. Trust me on this seemingly unusual ingredient—it works magic!
Spring onions: Add a fresh, mild onion flavor and beautiful color as a garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the beef with chicken breast strips, pork tenderloin, or even firm tofu for a vegetarian version. Each will take on the flavors of the sauce beautifully.

Vegetable Options

Feel free to swap in bell peppers, sugar snap peas, sliced carrots, baby corn, or mushrooms. This is a great “fridge clearer” recipe!

Noodle Alternatives

Try rice noodles for a gluten-free option, or swap in soba or udon noodles for a different texture. You could even serve the beef and veggies over steamed rice.

Flavor Twists

Add a tablespoon of chili sauce or sriracha for heat, or a splash of sesame oil at the end for a nutty finish. A handful of chopped peanuts or cashews adds wonderful crunch.

How to Make Sticky Beef & Noodles

Step 1: Prepare the Sauce

Mix ginger, garlic, oyster sauce, soy sauce, honey, and ketchup in a small bowl until well combined. This flavorful mixture is what transforms simple ingredients into something special.

Step 2: Soak the Noodles

Place your dried egg noodles in a bowl and cover completely with freshly boiled water. Cover with a plate to trap the heat and let them soak while you prepare the rest of the dish. Give them an occasional stir to ensure even softening.

Step 3: Cook the Beef

Heat sunflower oil in a large frying pan or wok until very hot. Add the beef strips and stir-fry for 4-5 minutes until browned on the outside but still tender inside. High heat is crucial here for proper browning.

Step 4: Add the Vegetables

Toss in the broccoli and mange tout (snow peas) with the beef. Stir-fry for another 4-5 minutes until the vegetables are bright green and slightly softened but still retain some crunch.

Step 5: Combine Everything

Drain your now-softened noodles and add them directly to the pan with the beef and vegetables. Pour in your prepared sauce and toss everything together, ensuring all ingredients are well coated in that glossy, sticky goodness.

Step 6: Serve

Transfer to serving bowls and top with sliced spring onions and a sprinkle of sesame seeds for that perfect finishing touch.

Pro Tips for Making the Recipe

Freeze the steak briefly: Pop your steak in the freezer for 15 minutes before slicing—it’ll be firmer and easier to cut into thin, even strips.
Hot pan, cool oil: Get your pan properly hot before adding oil to prevent sticking and achieve better browning on the beef.
Don’t overcrowd: Cook in batches if needed. Too much food in the pan lowers the temperature and causes steaming instead of stir-frying.
Prep before cooking: Have all ingredients chopped, measured, and ready before you start cooking—stir-frying moves quickly!
Noodle timing matters: Start soaking your noodles just before you begin cooking the beef. They’ll be perfectly ready when you need them.

How to Serve

Perfect Pairings

This dish is complete on its own, but for a feast, serve alongside steamed dumplings or spring rolls. A simple cucumber salad with rice vinegar dressing makes a refreshing side.

Garnish Options

Beyond spring onions, try toasted sesame seeds, chopped peanuts, fresh cilantro, or a squeeze of lime for brightness.

Drink Suggestions

A cold lager beer, jasmine tea, or a slightly sweet Riesling complements the sweet-savory flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight!

Freezing

This dish can be frozen, though the vegetables may lose some crispness. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator.

Reheating

Reheat in a wok or frying pan with a splash of water to loosen the sauce. A microwave works too—cover and heat on medium power, stirring halfway through. Add a drizzle of soy sauce if needed to refresh the flavors.

FAQs

Can I use ground beef instead of steak strips?

While you can use ground beef, you’ll miss the tender texture that makes this dish special. If using ground beef, brown it well and drain excess fat before continuing with the recipe. The sauce will still be delicious, but the dish will have a different character.
How can I make this dish less sweet?

The balance of sweet and savory makes this dish addictive, but you can easily reduce the honey by half if you prefer a less sweet profile. You might want to add an extra tablespoon of soy sauce to maintain flavor depth.
My sauce isn’t thickening—what went wrong?

Make sure to bring everything to a good simmer after adding the sauce. If it’s still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this into the pan. Let it bubble for a minute until glossy and thickened.
Can I prepare components of this dish ahead of time?

Absolutely! Mix the sauce up to 3 days ahead and store in the refrigerator. You can also slice the beef and vegetables the morning of cooking. Just keep everything refrigerated and separated until cooking time.

Final Thoughts

This Sticky Beef & Noodles recipe is a true kitchen hero—fast, flavorful, and foolproof. It’s the kind of meal that makes weeknight cooking feel like less of a chore and more of a pleasure. The combination of tender beef, crisp vegetables, and that irresistible sticky sauce will have everyone at the table asking for seconds. Give it a try tonight and watch it become a regular in your dinner rotation!