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

Description

Delicious and sticky beef combined with tender noodles and crunchy vegetables, all coated in a flavorful, savory sauce. This one-pan dish is the perfect Asian-inspired meal for busy weeknights! It’s quick, wholesome, and incredibly satisfying.

Ingredients

Units Scale

For the Main Dish:

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

For the Sauce:

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

To Serve:

4 Spring onions, trimmed and thinly sliced

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Instructions

Prepare the Sauce:
In a small bowl, combine the crushed ginger, garlic, oyster sauce, dark soy sauce, honey, and tomato ketchup. Mix thoroughly and set aside. This will be the tangy, sweet, and savory sauce used to coat the dish.
Soak the Noodles:
Place the dried egg noodles in a large bowl. Pour boiling water over the noodles, ensuring they are fully submerged. Cover the bowl with a plate and leave the noodles to soak while you prepare the rest of the stir fry. Stir the noodles occasionally to ensure even softening.
Cook the Beef:
Heat the sunflower oil in a large frying pan or wok over high heat. Add the thinly sliced steak strips and stir-fry for 4-5 minutes until browned and just cooked through.
Add Vegetables:
To the cooked beef, add the broccoli florets and mange tout. Stir-fry for an additional 4-5 minutes until the vegetables are slightly softened but still crisp-tender.
Incorporate Noodles and Sauce:
Drain the softened noodles and add them to the pan. Pour the prepared sauce over the noodles, beef, and vegetables. Stir well to combine everything and ensure the ingredients are evenly coated with the sauce. Heat through for 1-2 minutes.
Serve:
Divide the sticky beef and noodles into serving plates or bowls. Garnish with thinly sliced spring onions and, if desired, sprinkle with sesame seeds for added texture and flavor. Enjoy!

Notes

Type of Steak: Use any type of frying steak, such as flank, sirloin, or rump steak. You can slice it yourself or purchase it pre-cut into strips.
Cutting the Steak: Always cut the steak against the grain to ensure tenderness. This breaks down muscle fibers into smaller sections, preventing the meat from being chewy.
Vegetable Options: While broccoli and mangetout work wonderfully in this recipe, feel free to substitute or add any vegetables you have on hand. Green vegetables pair especially well with the beef.
Saltiness: To keep the dish balanced and not overly salty, opt for reduced sodium soy sauce or reduce the amount of soy sauce used in the recipe.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 24
Sodium: 1050
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54
Fiber: 4g
Protein: 23g
Cholesterol: 60mg