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, or a whole head; 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, for garnish)

Jump to Recipe· 4.7 from 75 reviews

If you’re craving a quick, comforting dinner that checks all the boxes, you’re going to love this Sticky Beef & Noodles {One Pan} Recipe. It’s one of those dishes I come back to when I want something flavorful, cozy, and seriously easy to whip up in just one pan. Imagine tender strips of steak coated in a glossy, sticky sauce, tossed with soft egg noodles and crisp-tender veggies — all cooked together for maximum flavor with minimum fuss. Stick with me, and I’ll walk you through everything you need to know so your Sticky Beef & Noodles come out perfect every time!

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Why This Recipe Works

One-Pan Wonder: Cooking everything in one pan saves time on both cooking and cleaning—huge win for busy weeknights.
Perfectly Balanced Flavors: The sticky sauce blends salty soy, sweet honey, and tangy ketchup for a mouthwatering glaze.
Tender Steak Every Time: Cutting the beef against the grain guarantees each bite stays juicy and tender instead of chewy.
Versatile Veggies: Broccoli paired with mangetout gives a satisfying crunch and vibrant freshness to the dish.

Sticky Beef & Noodles, one pan beef stir-fry, easy beef noodle recipe, quick weeknight dinner, flavorful beef and noodle dish - 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

Each ingredient in this Sticky Beef & Noodles {One Pan} Recipe has a role that helps create a harmonious and easy-to-make meal. I always recommend shopping for fresh, high-quality steak and crisp vegetables to get the best results with minimal effort. A few pantry staples like oyster sauce and dark soy sauce build the rich sauce that ties it all together.

Sticky Beef & Noodles, one pan beef stir-fry, easy beef noodle recipe, quick weeknight dinner, flavorful beef and noodle dish - 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: Great for high-heat cooking and neutral in flavor so it lets the sauce shine.
Steak: I prefer flank or sirloin steak thinly sliced across the grain to keep it tender.
Broccoli: Adds color, texture, and a mild earthiness to balance the sweet sticky sauce.
Mangetout: Also known as snow peas; their snap gives contrast and freshness in every bite.
Dried egg noodles: Absorb the sauce beautifully while staying soft but not mushy.
Ginger & garlic: Fresh or jarred, they add a fragrant, zingy base to the sauce.
Oyster sauce: A umami powerhouse that enriches the overall flavor without overpowering.
Dark soy sauce: Provides salty depth and color; reduced sodium is key if you’re watching salt intake.
Honey: Sweetens and balances the salty and tangy elements, creating that sticky glaze everyone loves.
Tomato ketchup: Adds a little tang and thickness; a clever twist I’ve grown to adore.
Spring onions: Freshly sliced on top at the end for a slight bite and pretty finish.

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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.

Tweak to Your Taste

I love making this recipe my own depending on what I have in the fridge or what mood I’m in. The beauty of the Sticky Beef & Noodles {One Pan} Recipe is that it’s super flexible—feel free to swap veggies, mess around with the sauce, or amp up the heat if you like it spicy!

Vegetable swaps: I often use bell peppers, carrots, or snap peas instead of mangetout—whatever’s fresh or frozen works great.
Spice it up: A dash of chili flakes or Sriracha stirred into the sauce wakes up your taste buds if you like a bit of kick.
Make it gluten-free: Swap egg noodles for rice noodles and use gluten-free soy sauce to keep the same flavors safe for gluten sensitivities.
For a lighter option: Use lean chicken breast instead of steak for a different protein that cooks just as quickly in the pan.

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

Step 1: Mix the Sauce Ahead

First up, whisk together your sauce ingredients in a small bowl—ginger, garlic, oyster sauce, dark soy, honey, and ketchup. I like doing this before anything hits the pan so the flavors have time to get cozy and you’re ready to go. Trust me, this little step saves you from scrambling later and ensures the sauce comes together perfectly.

Step 2: Soak Your Noodles

Grab a bowl, pop in the dried egg noodles, and cover with boiling water straight from the kettle. I cover the bowl with a plate and let the noodles soak while I cook the beef and veggies. This trick means the noodles soften just right without overcooking when added back to the pan later.

Step 3: Cook the Beef

Heat the sunflower oil in a large pan or wok on high heat. Add the steak strips and stir them up for 4-5 minutes until they brown nicely. Don’t overcrowd the pan—if needed, cook in batches for the best sear. Remember to cut the steak against the grain beforehand for tender bites. This step gives you that juicy, slightly caramelized beef that makes this dish irresistible.

Step 4: Toss in the Veggies

Add the broccoli and mangetout to the beef and stir fry everything together for another 4-5 minutes. You want the veggies crisp-tender to keep some bite and freshness—don’t overcook to mush. Stir your noodles occasionally to check on their softness during this time, so they’re ready to join the party when your veggies are.

Step 5: Combine and Glaze

Drain your soaked noodles and toss them into the pan with beef and veggies. Pour over the sauce and gently stir everything around to coat it in that luscious sticky glaze. Heat it through for a couple more minutes so the noodles absorb the sauce flavors. The beauty here is that all those tastes meld perfectly in one pan—minimal effort, maximum deliciousness.

Step 6: Serve with a Fresh Finish

Dish up your Sticky Beef & Noodles straight from the pan and sprinkle with thinly sliced spring onions. I also love adding a handful of toasted sesame seeds if I have them—adds a little crunch and nuttiness that wraps the whole dish up nicely.

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Pro Tips for Making Sticky Beef & Noodles {One Pan} Recipe

Cut Against the Grain: This is a game changer for tenderness! Make sure to slice your steak across the muscle fibers, not along, for melt-in-your-mouth bites.
Don’t Overcrowd the Pan: Cook beef in batches if needed to get a nice sear rather than steaming the meat.
Use Boiling Water for Noodles: Pouring boiling water on egg noodles softens them evenly without overcooking during stir fry.
Adjust Saltiness Carefully: Taste your sauce before adding, especially if using regular soy sauce, to avoid an overly salty dish.

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

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

Garnishes

I always finish this dish with plenty of thinly sliced spring onions—adds freshness and a mild crunch. Toasted sesame seeds are another favorite; they give an extra layer of texture and a subtle nutty flavor that feels restaurant-quality. Sometimes, I even sprinkle a bit of crushed chili or fresh coriander for a pop of color and heat.

Side Dishes

Because the Sticky Beef & Noodles {One Pan} Recipe is such a complete meal, I usually keep sides light. A simple cucumber salad or steamed greens like bok choy make great companions. If you want something heartier, a bowl of miso soup or crispy spring rolls turn dinner into a fun, themed Asian night.

Creative Ways to Present

For special occasions, I like serving this in individual bowls lined with fresh lettuce leaves for a “deconstructed” wrap-style meal—super fun and interactive! You can also plate the noodles neatly and top with julienned fresh veggies or herbs for a colorful, elevated look that impresses guests without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Sticky Beef & Noodles in an airtight container in the fridge for up to 3 days. Because the sauce is thick and sticky, the noodles soak up the flavors really well overnight, often tasting even better the next day. Just be mindful the veggies may soften more after refrigeration, so I prefer to enjoy leftovers quickly.

Freezing

I’ve found freezing this dish is possible but not ideal because noodles tend to get mushy after thawing. If you want to freeze, store the beef and sauce separately from the noodles and veggies, then combine when reheating. This way, texture is better preserved.

Reheating

To reheat, I warm the leftovers gently in a skillet over medium heat, adding a splash of water or broth if the dish looks dry. Avoid microwave reheating when possible, as it can unevenly cook the noodles and make them rubbery. Stir gently until warmed through and glossy again.

FAQs

Can I use other types of noodles in this Sticky Beef & Noodles {One Pan} Recipe?

Absolutely! While dried egg noodles work beautifully here, you can substitute with rice noodles, udon, or even thin spaghetti in a pinch. Just be sure to adjust soaking or cooking times since each noodle type varies in how quickly it softens.
What cut of beef is best for Sticky Beef & Noodles {One Pan} Recipe?

Flank steak, sirloin, or rump steak all work great. Just make sure to slice thinly against the grain for tenderness. If you can buy pre-sliced stir-fry beef, that saves time and helps you skip this step.
Can I make this recipe vegetarian or vegan?

To make it vegetarian, swap the beef for firm tofu or tempeh and use vegetarian oyster sauce or a mushroom-based stir-fry sauce instead. Vegan oyster sauce can also be found or substituted with soy sauce plus a touch of mushroom broth for depth.
How do I avoid the noodles sticking together?

Soaking the dried egg noodles in boiling water rather than boiling them helps prevent sticking and keeps them from getting mushy. Stir the noodles gently once or twice while they soak, and drain thoroughly before adding to the pan.
Is this recipe gluten-free?

The traditional recipe isn’t gluten-free because oyster sauce and soy sauce usually contain gluten. For a gluten-free version, choose tamari or gluten-free soy sauce and gluten-free oyster sauce alternatives. Also, swap egg noodles for rice noodles or a gluten-free variety.

Final Thoughts

Sticky Beef & Noodles {One Pan} Recipe has become my go-to weeknight supper because it’s simply delightful—so rich, comforting, and easy to customize. If you want a dish that feels special without hours of cooking, trust me on this one. Give it a try, and I bet you’ll find it’s one of those recipes you make over and over, just like I do with friends who become family. Happy cooking!