I would say this recipe takes about 20 minutes in total. Which, if we consider just how tasty this dinner is, we’re looking at a total WINNER of a dish for the whole family. The tender meat in this Sticky Beef & Noodles is pair with crunchy green vegetables, a quick, salty, rich sauce and those hearty egg noodles to soak it all up with. Apart from the soaking of the noodles and a little sauce bowl, we’re cooking this all in one pan too, giving this extra points for midweek speed and satisfaction. I hope you love it! ❤️
Why you’ll love this Beef Noodles recipe
⭐️ Super speedy full meal ⭐️ Easy to make and loads of flavour ⭐️ Made in one pan – hardly any washing up! So many of you loved my Slow Cooker Beef and Noodles recipe, I thought I’d work on a one pot, quicker, version. We tested this recipe originally with beef mince but felt that steak would give us more of the fakeaway/takeaway feeling we wanted. Then we tested using one full portion of steak per person, but discounted this as it works out very expensive. If this is up your street, you might also like my Easy Chicken Chow Mein and Easy Beef Fried Rice – also one pot recipes.
Ingredients
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
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 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. 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. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
