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

Sauce ingredients in a glass bowl, made up of ginger, oyster sauce, soy sauce, honey and tomato sauce.

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

Dried egg noodles soaking in a glass bowl of water.

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

Steak frying in a pan with oil.

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

A combination of mange tout and chopped broccoli mixed together.

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.

HintKeep 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.

Leftovers

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.

Raw steak showing how to cut meat against the grain.

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

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