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Sticky Beef Noodles

Sticky beef noodles are quick Asian-American ground beef noodle bowls with wide noodles coated in a dark, glossy sauce. The beef is browned, then simmered with the soy-garlic mixture until caramelized so the sauce clings to every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sticky Sauce
  • 0.25 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp cornstarch
Beef and aromatics
  • 1 lb ground beef
  • 5 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
Noodles
  • 8 oz wide noodles udon, linguine, or lo mein
  • 1 tbsp sesame oil for tossing after draining
Garnish
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook and prep the noodles
  1. Cook the wide noodles according to package directions, then drain and toss with a little sesame oil to prevent sticking, until evenly coated (look for glossy strands).
Make the sticky sauce
  1. Whisk the soy sauce, brown sugar, oyster sauce, hoisin sauce, sesame oil, rice vinegar, sriracha, and cornstarch together until smooth and glossy, with no dry cornstarch streaks.
Brown the beef and caramelize the sauce
  1. Heat the vegetable oil in a Dutch oven over high heat and brown the ground beef, breaking it apart until no longer pink (about 5 minutes), then drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant, watching for a quick sizzle and a darker aroma.
  3. Pour in the sticky sauce and simmer for 2 minutes, stirring until it thickens and starts to caramelize (it should look darker and cling to the back of a spoon).
Toss and finish
  1. Add the drained noodles and toss until coated all over, with the sauce visibly clinging to every strand (look for a dark, glossy sheen).
  2. Garnish with green onions and sesame seeds right before serving for fresh color and a toasted finish (finish with a final glossy toss).

Notes

For the stickiest coating, cook noodles to al dente and toss immediately with a little sesame oil so they don’t dry out before meeting the sauce. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water to loosen the glaze. Freezing isn’t recommended for best noodle texture. For a lighter option, use lean ground beef (90% lean) to reduce fat while keeping the sauce’s glossy cling.