Sticky Beef Noodles (Print-Friendly Version)

Juicy beef strips, vibrant veggies, and noodles in a tangy, sweet glaze. Done in 25 minutes and tastes just as good as dining out!

# Ingredients:

01 - 1 lb (450g) flank or sirloin steak, sliced super thin
02 - 8 oz (225g) rice noodles (or swap with udon/lo mein)
03 - 2 tablespoons cornstarch, for coating
04 - 3 tablespoons cooking oil, split up
05 - 1 red bell pepper, cut into thin strips
06 - 3 green onions, chopped (save extras for sprinkles)
07 - 2 garlic cloves, finely chopped
08 - 120g (2 cups) broccoli florets
09 - 1 tablespoon grated fresh ginger

→ Sticky Sauce Ingredients

10 - 1/4 cup (60ml) soy sauce
11 - 2 tablespoons hoisin sauce
12 - 2 tablespoons honey or use brown sugar instead
13 - 1 tablespoon sesame oil
14 - 2 tablespoons rice vinegar (swap for lime if needed)
15 - 1/4 teaspoon red pepper flakes (optional if you like spice)

# Steps:

01 - Follow the package instructions to make your noodles. Drain them once done and let them chill out on the side for later action.
02 - Take the thin beef slices and coat 'em with cornstarch until the pieces are all covered. Heat 2 tablespoons of oil in your wok or pan, crank it up to hot, and cook the beef. Let each side brown for about 2-3 minutes. Pull it out when it's nicely done and set aside.
03 - Using the same pan, keep some heat going and toss in another tablespoon of oil. Stir your broccoli florets and bell pepper slices for 4-5 minutes until bright-colored and just soft enough.
04 - Toss in the garlic, green onions, and grated ginger next. Mix everything up for 1-2 minutes so the scent fills the room and you're ready to keep the cooking game going.
05 - Throw soy sauce, hoisin, honey, vinegar, sesame oil, and some chili flakes (if using) into a small bowl and give it a good mix. This is your magic flavor mix!
06 - Put the cooked beef back in with the veggies. Add your ready-to-go noodles and pour that amazing sticky sauce over the whole dish. Toss it around until everything's slick with that sauce.
07 - Scoop everything into bowls or plates while steaming hot. Sprinkle the extra green onions on top for a fresh kick. Watch everyone dig in and adore it!

# Notes:

01 - Make it gluten-free by using gluten-free soy sauce and sticking with the rice noodles.
02 - Switch out the veggies to your liking—baby corn, snap peas, or carrots are awesome choices.
03 - Leftovers? Totally cool! Keep this in the fridge for up to 3 days, then heat it back up in a pan or microwave.

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