Name: Sticky Beef & Noodles {One Pan} Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tbsp Sunflower oil; 400 g (1 lb) Steak, fat removed and cut into thin strips; 300 g (11 oz) Broccoli, whole head or cut into florets; 160 g (6 oz) Mange tout; 250 g (9 oz) Dried egg noodles; 1 tbsp Ginger, crushed, fresh chopped or jarred; 4 Cloves Garlic, peeled and crushed; 5 tbsp Oyster sauce; 6 tbsp Dark soy sauce, reduced sodium; 6 tbsp Honey; 6 tbsp Tomato ketchup; 4 Spring onions, trimmed and thinly sliced; Sesame seeds (optional)

Jump to Recipe· 4.6 from 11 reviews

If you’re craving something that’s quick, full of flavor, and just a little bit sticky-sweet, you’re in for a treat with this Sticky Beef & Noodles {One Pan} Recipe. Trust me, this dish has become one of my absolute go-tos on busy weeknights—the kind of recipe where everything comes together in just one pan, so cleanup is a breeze, and the flavors? Oh, they are seriously fan-freaking-tastic. Stick around and I’ll walk you through exactly how to make it shine in your kitchen.

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Why This Recipe Works

One Pan Wonder: Everything cooks together in a single pan, which means less mess and more time to enjoy your meal.
Balanced Flavors: The sauce blends savory, sweet, and a touch of tanginess that sticks to every noodle and piece of beef perfectly.
Tender Beef Every Time: By cutting the steak against the grain, the beef stays juicy and soft rather than tough and chewy.
Versatile Veggies: It’s flexible for whatever you have on hand, making it super adaptable and fresh tasting.

Sticky Beef & Noodles, Beef & Noodles Stir Fry, One Pan Beef Noodles, Quick Beef and Noodles, Easy Beef Stir Fry - The image shows a black pan filled with stir-fried noodles layered evenly throughout, with an orange-brown sauce coating the spiraled noodles. On top and mixed in, there are medium-sized pieces of cooked beef with a browned texture, bright green bell pepper slices, and green broccoli florets. The noodles and vegetables are evenly spread, creating a colorful mix of orange, green, and brown in the pan. The pan is set on a white marbled surface with a small white bowl partially visible in the corner, holding sliced green onions. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients is what turns this Sticky Beef & Noodles {One Pan} Recipe into a truly satisfying dish. From the tender strips of steak to the crisp veggies and a sauce that hugs every bite, these components are simple but pack a punch when combined.

Sticky Beef & Noodles, Beef & Noodles Stir Fry, One Pan Beef Noodles, Quick Beef and Noodles, Easy Beef Stir Fry - Flat lay of a small white ceramic bowl of sunflower oil, thin strips of raw steak with fat removed, a fresh head of broccoli with vibrant green florets, a handful of crisp mange tout (snow peas), a small pile of dried egg noodles, a small white bowl filled with crushed fresh ginger, a few whole uncracked cloves of garlic, a small white bowl of oyster sauce, a small white bowl of dark soy sauce, a small white bowl of honey, a small white bowl of tomato ketchup, and several fresh spring onions trimmed and sliced, all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Sunflower oil: A neutral oil that withstands high heat, perfect for quickly stir-frying the beef without burning.
Steak: I like using flank or sirloin because they’re tender and sliced thinly against the grain, making every bite melt in your mouth.
Broccoli: Adds a satisfying crunch and vibrant color; it pairs so well with rich beef flavors.
Mange tout (snowpeas): Their sweetness offsets the savory sauce, plus they stay crisp, adding texture variety.
Dried egg noodles: Soak them first to soften, then toss with the beef and sauce for that ideal sticky coating.
Ginger: Whether crushed fresh or from a jar, it gives the dish a lively punch and freshness.
Garlic: Essential for depth and warmth; don’t skimp on it!
Oyster sauce: Brings umami-rich depth that’s a cornerstone of the sticky sauce.
Dark soy sauce: Reduced sodium varieties help control saltiness while adding color and complexity.
Honey: The natural sweetness that creates that addictive sticky glaze you’ll want to lick clean.
Tomato ketchup: A little tang that rounds out the sauce beautifully without overpowering.
Spring onions: Fresh and crisp, they’re the perfect garnish to brighten up the whole dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Sticky Beef & Noodles {One Pan} Recipe is how open it is to your personal touch. You can easily swap out ingredients or tweak flavors to match whatever you’re in the mood for or what’s available in your fridge.

Vegetable swaps: I’ve made it with snap peas instead of mange tout and even used bell peppers or baby corn for a bit more color and crunch.
Protein options: Once, I tried chicken strips instead of beef and loved how the sauce clung to every tender bite—totally delicious!
Sauce adjustments: If you want less sweetness, reduce the honey slightly; if you want an extra kick, a dash of chili flakes does wonders.
Make it vegetarian: Try firm tofu cut into strips and follow the same steps for a tasty meatless dinner.

Step-by-Step: How I Make Sticky Beef & Noodles {One Pan} Recipe

Step 1: Prep Your Sauce and Noodles

I start by mixing all the sauce ingredients in a small bowl—ginger, garlic, oyster sauce, dark soy sauce, honey, and ketchup. Having this ready means the sauce can go straight into the pan at the right moment. Next, pour boiling water over the dried egg noodles in a bowl, cover it with a plate, and let them soak while you get the stir-fry going. This softens the noodles perfectly without overcooking.

Step 2: Sear the Steak

Heat your sunflower oil in a large frying pan or wok until it’s really hot, then add the thin strips of steak. Stir-fry over high heat for about 4-5 minutes. The key here is to get a nice sear quickly so you lock in the juices. Don’t overcrowd the pan or the steak will steam instead of sear. I sometimes do this in two batches if my pan’s not huge.

Step 3: Add the Veggies

Once your beef looks beautifully browned, toss in the broccoli and mange tout. Cook everything together for another 4-5 minutes. You want the vegetables to soften a bit but still retain their bite and that lovely fresh green color. Stir often to keep things cooking evenly.

Step 4: Bring It All Together

Drain those now-softened noodles and add them straight into the pan with the beef and veggies. Pour in your prepared sauce and toss everything together to coat every strand of noodle and piece of steak in that sticky goodness. Heat it through for a minute or two until the sauce thickens slightly and sticks perfectly. That’s when you know it’s ready to serve.

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Tips from My Kitchen

Cut Against the Grain: Taking the time to slice your steak against the grain is a game changer—it keeps the beef tender and prevents that annoying chewiness.
High Heat Is Your Friend: Using a hot pan helps get that delicious caramelization on the beef and keeps the veggies crisp-tender.
Don’t Overcrowd the Pan: Cook steak in batches if needed to maintain that perfect sear instead of steaming.
Noodle Patience: Soaking noodles instead of boiling right away helps avoid mushy textures and keeps them perfect for tossing in the sauce.

How to Serve Sticky Beef & Noodles {One Pan} Recipe

Sticky Beef & Noodles {One Pan} Recipe - Serving Suggestion

Garnishes

I always sprinkle thinly sliced spring onions (scallions) on top just before serving—they add a fresh, mild bite that cuts through the richness beautifully. If you want a bit of crunch, toss on some toasted sesame seeds as well. Both are easy, tasty, and brighten the dish up instantly.

Side Dishes

Though this one’s a solid all-in-one dish, I like pairing it with a simple cucumber salad or some steamed jasmine rice to soak up any extra sauce. If you’re feeling indulgent, crispy prawn crackers or miso soup will round out the meal nicely.

Creative Ways to Present

For a dinner party, I’ve served this Sticky Beef & Noodles {One Pan} Recipe in individual bowls garnished with edible flowers and fresh herbs like cilantro or Thai basil. It looks vibrant and feels a bit fancy while still being super approachable.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge—it keeps nicely for up to 3 days. The flavors actually marry beautifully overnight, but the noodles can soak up sauce and get a bit thicker, so add a splash of water when reheating if it feels dry.

Freezing

I’ve frozen leftovers a couple times with decent success. Just make sure to cool the dish completely before freezing in a tightly sealed container. When ready to eat, thaw fully in the fridge and reheat gently; the texture changes slightly but the flavor holds up well enough for an easy meal later.

Reheating

Reheating is best done in a skillet over medium heat, stirring often, and adding a splash of water or broth to loosen things up. Avoid microwaving if you can—it tends to clump the noodles and changes the texture, but sometimes that’s just fine when you’re in a hurry!

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While dried egg noodles are traditional and work great soaking up the sauce, you can use rice noodles, udon, or even spaghetti in a pinch. Just adjust soaking or cooking times accordingly so they don’t get mushy.
How can I make this Sticky Beef & Noodles {One Pan} Recipe less salty?

Use reduced sodium soy sauce and oyster sauce, and taste as you cook. You can also reduce the soy sauce quantity slightly and balance the flavor with a touch more honey or ketchup for sweetness.
What cut of steak yields the most tender results?

I prefer flank or sirloin cuts because they’re lean and tender when sliced thin against the grain. Rump steak works too, but it might benefit from a little extra marinade or careful slicing to keep it soft.
Can I make this recipe vegetarian or vegan?

Yes, swap the steak for firm tofu or tempeh and replace oyster sauce with a vegetarian version or mushrooms sauce, plus use soy sauce that’s vegan. The rest of the ingredients and method stay the same for a delicious meat-free version.

Final Thoughts

This Sticky Beef & Noodles {One Pan} Recipe has become a darling in my kitchen because it’s both simple and impressive—perfectly sticky sauce, tender beef, and the easiest cleanup ever. It’s exactly the kind of meal you want after a busy day, and I’m pretty sure once you make it, it’ll be yours too. Give it a go and then let me know which tweaks you loved! Cooking’s always better when we share those little wins together.