Ingredients:

12 oz flank steak or sirloin, thinly sliced against the grain

8 oz egg noodles or wheat noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup broccoli florets

1/2 cup snap peas

2 green onions, sliced

Sesame seeds, for garnish

Sticky Sauce:

1/4 cup soy sauce

3 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon brown sugar

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 2 tablespoons water

Directions:

Cook noodles according to package instructions. Drain and set aside.

In a small bowl, whisk together all sticky sauce ingredients until smooth.

Heat vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2–3 minutes until browned. Remove and set aside.

In the same pan, add garlic and ginger and stir-fry for 30 seconds until fragrant.

Add bell pepper, broccoli, and snap peas. Stir-fry for 2–3 minutes until crisp-tender.

Return beef to the pan, add cooked noodles, and pour in the sticky sauce.

Toss everything together for 1–2 minutes until the sauce thickens and coats the noodles evenly.

Garnish with green onions and sesame seeds. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 520 kcal | Servings: 4 servings