Beef Stir Fry {with Noodles and Sticky Sauce}

Close up of a big bowl of sticky beef stir fry with noodles, topped with spring onion and filled with veg.

4.97 from 81 votes

Beef Stir Fry {with Noodles and Sticky Sauce}

This easy Beef Stir Fry with noodles coated a delicious sticky sauce is a one pan dinner. It's also ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: People

Author: Sarah Rossi

Ingredients

For the beef:

500 g Steak See notes
2 tbsp Cornflour See notes
2 tsp Chinese 5 spice

For the vegetables:

2 Green peppers Deseeded and sliced into thin strips
3 Spring onions Trimmed and sliced
2 tsp Red chilli Finely chopped
2 Cloves Garlic See notes
4 cm Ginger See notes

For the sauce:

2 tbsp Tomato ketchup
3 tbsp Soy sauce
3 tbsp Sweet chilli sauce
3 tbsp Rice vinegar
4 tbsp Water

For the noodles:

150 g Dried egg noodles

To cook:

2 tsbp Sunflower oil See notes

Metric - Imperial

Instructions

Preparation:

Cook the noodles in a pan of boiling water according to the pack instructions.
While the noodles are cooking, prepare all of your vegetables and put to one side.
Prepare the steak by slicing into thin strips. Mix it with the flour and Chinese 5 spice in a bowl until well coated. Set aside.
Prepare the sauce by mixing all of the ingredients in a small bowl and setting aside.

To cook:

When the noodles are nearly cooked, heat up a wok or deep frying pan with the oil in until very hot.
Add the steak strips (you may need to do this in batches so you don't overcrowd the pan). Don't shuffle them around TOO much or they won't crisp. As they get crispy and browned remove them to a side plate with some kitchen roll on.
Add the pepper and chilli to your now-empty pan. Cook for 2 mins. Add the garlic, ginger and the spring onion. Cook for 1 minute more. Add the sauce to the veggies in the pan. Cook until glossy, about 1 minute more.

To serve:

Add the drained noodles and the browned steak to the pan and stir to coat everything in the sauce.
Serve topped with more spring onion and chilli if you like it hot!

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Notes

Steak: Flank steak or sirloin steak works well for this. Just trim the fat off and cut into thin strips so it cooks quickly. They should be about the size of a little finger.

Garlic and ginger: Peel and crush before adding, or you can use ready prepared frozen or from a jar if you prefer.

Oil: The oil needs to be suitable for heating to a very hot temperature. (Don't use olive oil, it will burn!)

A note on your pan when cooking: Don't be afraid to get the pan SMOKING hot! (Obviously keep a close eye on it and keep children away.) But this heat is what will get you that delicious crispy beef.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition