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
- 1/3 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)
- 1/4 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.