Sticky Beef Noodles is a flavorful and satisfying dish that combines tender beef, vibrant vegetables, and chewy noodles, all tossed in a sweet and savory sauce. It's a quick and easy meal that's perfect for busy weeknights.
Why I Love This Recipe
I appreciate this recipe for its simplicity and depth of flavor. The combination of garlic, ginger, soy sauce, and sweet chili sauce creates a harmonious balance of sweet and savory notes. Plus, it's versatile—I can use whatever vegetables I have on hand, making it a great way to clear out the fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Thin egg noodles
- Olive oil
- Freshly minced garlic
- Freshly minced ginger
- Minced (ground) beef
- Sweet chili sauce
- Brown sugar (optional)
- Tamari or all-purpose soy sauce
- Dark soy sauce
- Rice wine vinegar
- Frozen vegetables of choice (e.g., broccoli)
- Water
- Corn flour (cornstarch)
- Spring onions (scallions), finely sliced
Directions
- Cook the noodles as per the packet instructions, reducing the cooking time by one minute to keep them slightly firm. Rinse with cold water and set aside.
- Heat a large, heavy-based frying pan over medium–high heat. Add olive oil, garlic, and ginger, cooking for 30 seconds until fragrant.
- Add the minced beef to the pan, cooking for 2–3 minutes until browned.
- Stir in sweet chili sauce, brown sugar (if using), tamari or soy sauce, dark soy sauce, and rice wine vinegar. Cook for another 2–3 minutes until the sauce thickens and caramelizes.
- Add the frozen vegetables to the pan, cover with a lid, and cook for 2–3 minutes until they soften to your liking.
- In a small bowl, mix water and corn flour to create a slurry. Add this to the stir-fry, stirring for 1–2 minutes until the sauce becomes glossy and thickened.
- Add the cooked noodles and most of the sliced spring onions to the pan, tossing everything together and cooking for an additional minute until the noodles are heated through.
- Serve the dish topped with the remaining spring onions and a drizzle of chili oil if desired.
Servings and Timing
This recipe yields approximately 4 servings. The total preparation and cooking time is about 15 minutes, making it an ideal choice for a quick and delicious meal.
Variations
- Noodle Options: While I prefer thin egg noodles, other varieties like ramen, soba, or rice noodles work well too. In a pinch, even thin spaghetti or fettuccine can be used.
- Protein Choices: Instead of minced beef, thinly sliced steak, chicken, or even tofu can be used as alternative protein sources.
- Vegetable Additions: Feel free to incorporate other vegetables such as bell peppers, snap peas, or carrots to add more color and nutrients to the dish.
Storage and Reheating
Leftover Sticky Beef Noodles can be refrigerated in an airtight container for up to 3 days. For best results, reheat in the microwave until thoroughly warmed. Note that this dish is not suitable for freezing, as the texture of the noodles and vegetables may be compromised.
FAQs
How can I make this dish less spicy?
To reduce the spice level, I halve the amount of sweet chili sauce and add 1–2 tablespoons of honey instead. This adjustment provides a milder flavor while maintaining the dish's sweetness.
Can I prepare this dish ahead of time?
While it's best enjoyed fresh, I sometimes prepare the components ahead of time. The beef can be cooked and stored separately, and the vegetables can be prepped in advance. When ready to serve, I quickly reheat and combine everything with the noodles.
What can I use instead of sweet chili sauce?
If I don't have sweet chili sauce on hand, I substitute it with a combination of honey and a dash of hot sauce or chili flakes to achieve a similar sweet and spicy flavor profile.
Is this recipe gluten-free?
To make this dish gluten-free, I use gluten-free noodles and substitute tamari for the soy sauce. Additionally, I ensure that all other ingredients, like sweet chili sauce, are certified gluten-free.
How do I prevent the noodles from sticking together?
After cooking, I rinse the noodles with cold water and toss them with a small amount of oil. This method helps prevent them from sticking together before adding them to the stir-fry.
Conclusion
Sticky Beef Noodles is a delightful and versatile dish that's both quick to prepare and packed with flavor. Its adaptability allows me to customize it based on the ingredients I have on hand, making it a staple in my meal rotation. Whether I'm cooking for myself or for family and friends, this recipe never fails to satisfy.
Sticky Beef Noodles
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
Sticky Beef Noodles is a quick and easy stir-fry dish featuring tender minced beef, chewy noodles, and vibrant vegetables tossed in a sweet, savory, and slightly spicy sauce. This Asian-inspired recipe is perfect for busy weeknights and can be customized with your favorite veggies or protein. Ideal for lovers of fast, flavorful meals.
Ingredients
- Thin egg noodles
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 500g (1 lb) minced beef
- ⅓ cup sweet chili sauce
- 1 tbsp brown sugar (optional)
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 2 cups frozen vegetables (e.g., broccoli)
- ¼ cup water
- 1 tbsp cornflour (cornstarch)
- 3 spring onions (scallions), finely sliced
- Optional: chili oil for serving
Instructions
- Cook noodles 1 minute less than packet instructions. Rinse with cold water, set aside.
- In a large frying pan, heat olive oil over medium–high heat. Add garlic and ginger; cook for 30 seconds.
- Add minced beef; cook for 2–3 minutes until browned.
- Stir in sweet chili sauce, brown sugar (if using), tamari/soy sauce, dark soy sauce, and rice wine vinegar. Cook for 2–3 minutes until thickened.
- Add frozen vegetables. Cover and cook 2–3 minutes until just softened.
- Mix cornflour with water to make a slurry. Stir into pan and cook 1–2 minutes until sauce is glossy.
- Add noodles and most of the spring onions. Toss to combine; heat through for 1 minute.
- Serve with remaining spring onions and optional chili oil.
Notes
- Rinse noodles in cold water and lightly oil to prevent sticking.
- Can substitute minced beef with sliced steak, chicken, or tofu.
- Use any mix of vegetables—bell peppers, snap peas, or carrots work great.
- For a gluten-free version, use gluten-free noodles and tamari, and check all sauces are GF.
- To reduce spice, substitute part of the sweet chili sauce with honey.
Leave a Reply