Sticky Beef & Noodles
Steak – Any kind of stir-fry steak is OK. Flank steak or sirloin steak work really well. Rump steak is also fine. I cut off the fat and slice thinly (see notes below).
Broccoli – We’re using a whole head
Mangetout – French beans or sugar snap would also work
Dried egg noodles – Straight to wok noodles would also work
For the sauce:
Ginger – Fresh or jarred is fine
Garlic – As above
Oyster sauce
Dark soy sauce – I go for reduced sodium
Honey – The runny type
Tomato sauce
To serve:
Spring onions
How to make Sticky Beef Noodles

1. Start with mixing the sauce ingredients together in a bowl and set aside.

2. Soak the noodles in a bowl of boiling water. Pop a plate over the top and set aside.

3. Fry your sliced beef over a high heat as per the recipe below..

4. Add the vegetables to the pan. When softened, drain the noodles and add to the pan along with the sauce. Coat well and top with spring onions.
Hint: Keep and eye on the noodles and stir with a fork a few times to make sure they soften evenly as they soak.
Substitutions
Vegetables – Really you can use up any vegetables you have for this. Green works really well with steak, but whatever you have in the fridge will also be good.
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving. You may need to add a splash of water before reheating.
In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating.
Top tips
Saltiness
The sauce for this recipe is quite salty as it is soy sauce based. You don’t need extra salt and you can use reduced sodium soy sauce, like I do.
Time saving
If you have time during the day, you can do all the chopping prep and make up the sauce beforehand. This way, dinner time will be even quicker before it’s on your plates!
Cutting meat ‘Against the Grain’
When you cut the steak into thin strips it’s really quite important to cut AGAINST the grain. This just means that you look for the lines that run along the meat and instead of cutting in the same direction, you cut across them.
This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections.

Recipe courtesy of https://www.tamingtwins.com/beef-noodles/
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