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 chopped; 160 g (6 oz) Mange tout (snow peas); 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 (amount to taste)

Jump to Recipe· 4.4 from 20 reviews

If you’re craving a comforting dish that’s quick, flavorful, and super satisfying, this Sticky Beef & Noodles {One Pan} Recipe is exactly what you need. I stumbled upon this gem when I wanted something fuss-free but still delicious, and it quickly became one of my go-to weeknight dinners. It’s all about tender strips of steak coated in a luscious sticky sauce, tossed with soft noodles and crisp-tender veggies—all cooked in one pan to keep things simple. Stick with me, and I’ll walk you through every step so you nail it at home!

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Why This Recipe Works

One Pan Convenience: Cooking everything in one pan means fewer dishes and faster cleanup—win-win!
Perfectly Tender Beef: Slicing the steak against the grain guarantees tender, melt-in-your-mouth strips every time.
Sticky, Flavor-Packed Sauce: A blend of oyster sauce, soy, honey, and ketchup hits all the sweet, salty, and umami notes that make this dish addictive.
Quick and Healthy Veggies: Broccoli and mange tout add crunch and color, balancing out the rich meat and noodles beautifully.

Sticky Beef & Noodles, Beef and Noodles dinner, One Pan beef stir-fry, Quick beef noodle recipe, Easy weeknight beef dishes - 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

The magic of this Sticky Beef & Noodles {One Pan} Recipe lies in the balance of ingredients—simple, fresh veggies paired with tender steak and egg noodles that soak up all the delicious sauce. Plus, using dried egg noodles is a game changer: they cook quickly when soaked and get perfectly coated in the sticky sauce. Pro tip: grab good-quality oyster sauce and reduced sodium soy sauce for the best depth of flavor without overwhelming saltiness.

Sticky Beef & Noodles, Beef and Noodles dinner, One Pan beef stir-fry, Quick beef noodle recipe, Easy weeknight beef dishes - 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

Steak: I always look for frying steak like flank or sirloin because they’re tender and cook quickly. Remember to cut against the grain!
Broccoli: Adds crunch and vibrant color. I often use fresh whole heads broken into florets for freshness.
Mange tout (Snow Peas): Sweet and crunchy—great for contrast. If you can’t find snow peas, snap peas work well too.
Dried Egg Noodles: These soak in hot water to soften and then absorb the sticky sauce perfectly. Avoid fresh noodles here; they can go mushy.
Ginger and Garlic: Fresh is best to punch up the flavors; if you’re tight on time, jarred ginger works fine.
Oyster Sauce: The backbone of the sticky sauce with umami richness—don’t skip it.
Dark Soy Sauce (Reduced Sodium): Adds saltiness and color; reduced sodium helps keep the dish balanced.
Honey: Sweetness that makes the sauce sticky and delectable without being overpowering.
Tomato Ketchup: Adds tang and body to the sauce for that irresistible sticky sheen.
Spring Onions: Freshness and slight bite to finish the dish—don’t miss this garnish!

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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 of the reasons I love this Sticky Beef & Noodles {One Pan} Recipe is how easy it is to make your own tweaks. Whether you want to add heat, load up on veggies, or swap beef for a different protein, it’s super flexible. I encourage you to play around and make it your own!

Vegetable Swap: I’ve tried this with bell peppers, snap peas, and even baby corn, and it all works great—use what you have on hand!
Protein Variation: Sometimes I swap beef for chicken strips or tofu for a vegetarian twist that still soaks up the sauce beautifully.
Spice It Up: Adding a pinch of chili flakes or a splash of sriracha really amps up the flavor for those who like a little kick.
Low-Sodium Version: Reducing soy sauce or using tamari keeps it lower in sodium while retaining the wonderful umami.

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

Step 1: Whisk Together the Sauce

I find it easiest to start by mixing the sauce ingredients in a small bowl—ginger, garlic, oyster sauce, dark soy, honey, and ketchup. Stir them well until it’s all combined. This prep step saves you time once the pan is screaming hot and ready for action!

Step 2: Soak the Egg Noodles

Pop the dried egg noodles into a bowl, then pour boiling water straight from the kettle over them. Cover with a plate to hold the heat in and let them soften while you cook the beef and veggies. Make sure to check on them and stir gently midway so they soften evenly without sticking.

Step 3: Cook the Beef Hot and Fast

Heat sunflower oil in a large frying pan or wok over high heat. Add the steak strips and stir frequently for 4-5 minutes until nicely browned but still tender. High heat is key here—it helps get that sear without overcooking the beef.

Step 4: Toss in Your Veggies

Add the broccoli and mange tout straight to the pan. Cook for another 4-5 minutes, stirring often, until they’re just tender but still retain a bit of crunch. I find this timing gives the best texture—nobody wants mushy broccoli here!

Step 5: Bring It All Together

Drain the softened noodles and add them to the pan. Pour over the sauce and toss everything thoroughly to coat each strand, piece of beef, and vegetable in that sticky, glossy sauce. Heat through for a minute or two until everything’s hot and bubbling, then it’s ready to plate.

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Tips from My Kitchen

Cut Against the Grain: It makes all the difference! If your steak feels chewy, this tip will save you—slice perpendicular to the muscle fibers.
Use Reduced Sodium Soy Sauce: Keeps the dish from getting too salty, so you can enjoy that perfect balance of flavors.
Don’t Overcook the Noodles: Soaking until just tender prevents mushiness later once mixed with sauce.
High Heat for Beef: Sear quickly to lock in juices and get that gorgeous caramelization without drying the meat out.

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

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

Garnishes

I always finish this dish with a sprinkle of thinly sliced spring onions for that fresh, slightly sharp bite that cuts through the sticky richness. Sometimes I add a few toasted sesame seeds too—they add a subtle nuttiness and look so pretty on top. These little touches take the dish from good to memorable.

Side Dishes

Since this Sticky Beef & Noodles {One Pan} Recipe is already loaded with veggies and starch, I like to keep sides light. A simple cucumber salad with a squeeze of lime or steamed edamame makes a great refreshing contrast. For something heartier, served with a side of garlic stir-fried greens like bok choy works beautifully.

Creative Ways to Present

For a fun dinner party, I love serving this recipe in individual bowls topped with a fried egg for extra indulgence. Or try wrapping the sticky beef and noodles in lettuce leaves for a hand-held treat—it’s a surprising twist that guests adore!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Make sure the noodles are cooled before sealing to avoid sogginess. When I reheat, the sauce retains its sticky charm without drying out.

Freezing

Personally, I prefer not to freeze this recipe because the noodles can get mushy upon thawing. However, if you want to try, freeze portions without noodles and add freshly cooked noodles when ready to serve for better texture.

Reheating

Reheat gently in a pan over medium heat, stirring often so the sauce doesn’t burn and the noodles don’t dry out. A splash of water or broth helps loosen the sauce if it gets too thick during reheating.

FAQs

Can I use fresh noodles instead of dried egg noodles?

Fresh noodles are softer and can become mushy when cooked with the sauce. I recommend using dried egg noodles soaked in boiling water as described to achieve the perfect texture that holds up well in this one-pan dish.
What cut of beef is best for this recipe?

Flank steak, sirloin, or rump steak work nicely since they tenderize quickly when sliced thinly against the grain. Avoid tougher cuts that require long cooking times—they won’t be tender in this quick stir-fry.
Can I make this dish vegetarian or vegan?

Absolutely! Swap the beef for firm tofu or tempeh and use vegetarian oyster sauce or mushroom sauce for a similar umami flavor. Adjust cooking times slightly as tofu cooks faster and can be brittle if overcooked.
How do I prevent the sauce from becoming too salty?

Using reduced sodium soy sauce is key, and you can always adjust the sauce balance by reducing soy or oyster sauce slightly. Taste the sauce before adding, and you can add a bit more honey or ketchup for sweetness if needed.
Can I prepare parts of this recipe in advance?

Yes! You can slice the beef and chop the vegetables ahead of time to save time on cooking day. Pre-mixing the sauce is also helpful, so when you start cooking, everything comes together quickly.

Final Thoughts

This Sticky Beef & Noodles {One Pan} Recipe has become a staple in my kitchen because it’s just so darn easy and reliably tasty. Whether you’re cooking for family, friends, or just treating yourself, it hits all the right notes: saucy, savory, sweet, and satisfying. Give it a try—you’ll enjoy how quickly it comes together and the comforting, flavorful meal that results. Trust me, once you make it, you’ll be reaching for this recipe again and again.