Sticky Beef & Noodles (Easy One-Pan Dinner)

Growing up in a house where the pantry sometimes looked more “creative challenge” than stocked, I learned early that you don’t need fancy ingredients to make food taste amazing. My mom could turn a pack of noodles and a bit of meat into something that felt like a hug in a bowl. That’s where this Sticky Beef & Noodles dish gets its roots—budget-friendly, full of flavor, and perfect for a busy weeknight when takeout is tempting but the budget says nope.

This is one of those “back-pocket” meals: done in under 30 minutes, cooked in one pan, and hits that perfect sweet-salty-garlicky combo that everyone loves. Bonus? You can mix and match the veggies based on what’s in your fridge.

Why You’ll Love This Recipe

One pan = minimal dishes
Done in 25–30 minutes
Budget-friendly ingredients
Customizable with any veggies or cuts of beef
Family-friendly and great for leftovers

Ingredients

Serves 4

For the stir fry:

• 1 tbsp vegetable oil
• 400g beef (stir-fry strips, flank, or rump – sliced thinly against the grain)
• 1 small head of broccoli (cut into florets)
• 150g green beans or sugar snap peas
• 250g dried egg noodles (or straight-to-wok noodles if you’re in a hurry)

For the sticky sauce:

• 4 tbsp dark soy sauce (reduced sodium if preferred)
• 4 tbsp oyster sauce
• 2 tbsp honey
• 1 tbsp tomato ketchup
• 3 cloves garlic, crushed
• 1 tsp grated ginger (fresh or jarred)

To garnish (optional):

• 3 spring onions, thinly sliced
• Sesame seeds or chili flakes

Instructions

1. Make the Sauce:
   In a small bowl, mix all the sauce ingredients. Set aside.
2. Soften the Noodles:
   Place noodles in a bowl, cover with boiling water, and pop a plate on top. Let them soak for about 5 minutes. Stir once halfway through.
3. Cook the Beef:
   Heat the oil in a large nonstick frying pan or wok. Fry the beef strips on high heat for 4–5 minutes until browned and just cooked through.
4. Add the Veggies:
   Toss in the broccoli and green beans. Cook for another 4–5 minutes until just tender but still bright green.
5. Bring it Together:
   Drain the noodles and add them to the pan along with your sauce. Stir everything to coat well and heat through for another 2 minutes.
6. Serve:
   Plate it up hot and top with spring onions and optional sesame seeds or chili flakes.

Substitutions & Swaps

• Beef: Ground beef works too! Just brown it at the start and follow the same method.
• Veggies: Use what you have—mushrooms, peppers, carrots, frozen mixed veg, you name it.
• No oyster sauce? Sub with hoisin or soy sauce + Worcestershire sauce.
• Gluten-free? Use GF noodles, tamari instead of soy sauce, and a GF oyster sauce.

Leftovers & Storage

• Fridge: Store in an airtight container up to 3 days. Reheat in a pan or microwave with a splash of water.
• Freezer: Noodles don’t freeze perfectly, but you can freeze the cooked beef + sauce mix and add fresh noodles when reheating.

FAQ – Sticky Beef & Noodles

Final Notes from Alyssa

Cooking on a budget doesn’t mean boring food. This dish is one of those cozy, crowd-pleasing dinners that proves you don’t need takeout to eat well. It’s quick, hearty, flexible, and totally delicious—even if you’re using up the last bits in your veggie drawer.

Hope you love it as much as we do!

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