This post may contain affiliate links.

This one-pan Sticky Beef & Noodles is packed with flavour and totally satisfying for a no-fuss midweek dinner. Plus it’s ready in under 30 minutes!

A big pan filled with sticky beef and noodles, as well as green vegetables and a dark sauce.

I would say this recipe takes about 20 minutes in total. Which, if we consider just how tasty this dinner is, we’re looking at a total WINNER of a dish for the whole family. 

The tender meat in this Sticky Beef & Noodles is pair with crunchy green vegetables, a quick, salty, rich sauce and those hearty egg noodles to soak it all up with. 

Apart from the soaking of the noodles and a little sauce bowl, we’re cooking this all in one pan too, giving this extra points for midweek speed and satisfaction.

I hope you love it! ❤️


Why you’ll love this Beef Noodles recipe

⭐️ Super speedy full meal

⭐️ Easy to make and loads of flavour

⭐️ Made in one pan – hardly any washing up!


A fork stuck into noodles, with steak and vegetables amongst it.

How we came up with this recipe

Making one pan meals is one of my greatest joys, because I know how much they are needed in our busy lives.

So many of you loved my Slow Cooker Beef and Noodles recipe, I thought I’d work on a one pot, quicker, version. 

We tested this recipe originally with beef mince but felt that steak would give us more of the fakeaway/takeaway feeling we wanted.

Then we tested using one full portion of steak per person, but discounted this as it works out very expensive.

If this is up your street, you might also like my Easy Chicken Chow Mein and Easy Beef Fried Rice – also one pot recipes.


Ingredients

The ingredients for the recipe Sticky Beef & Noodles laid out on a counter top, including steak, green vegetables, sauces and dried noodles.
  • Steak – Any kind of stir-fry steak is OK. Flank steak or sirloin steak work really well. Rump steak is also fine. I cut off the fat and slice thinly (see notes below).
  • Broccoli – We’re using a whole head
  • Mangetout – French beans or sugar snap would also work
  • Dried egg noodles – Straight to wok noodles would also work

For the sauce:

  • Ginger – Fresh or jarred is fine
  • Garlic – As above
  • Oyster sauce
  • Dark soy sauce – I go for reduced sodium
  • Honey – The runny type
  • Tomato sauce

‌To serve:

  • Spring onions

How to make Sticky Beef Noodles

Sauce ingredients in a glass bowl, made up of ginger, oyster sauce, soy sauce, honey and tomato sauce.

1. Start with mixing the sauce ingredients together in a bowl and set aside.

Dried egg noodles soaking in a glass bowl of water.

2. Soak the noodles in a bowl of boiling water. Pop a plate over the top and set aside.

Steak frying in a pan with oil.

3. Fry your sliced beef over a high heat as per the recipe below..

A combination of mange tout and chopped broccoli mixed together.

4. Add the vegetables to the pan. When softened, drain the noodles and add to the pan along with the sauce. Coat well and top with spring onions.

Hint: Keep and eye on the noodles and stir with a fork a few times to make sure they soften evenly as they soak.


Substitutions

  • Vegetables – Really you can use up any vegetables you have for this. Green works really well with steak, but whatever you have in the fridge will also be good.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving. You may need to add a splash of water before reheating.

In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating.

Top tips

Saltiness

The sauce for this recipe is quite salty as it is soy sauce based. You don’t need extra salt and you can use reduced sodium soy sauce, like I do.

Time saving

If you have time during the day, you can do all the chopping prep and make up the sauce beforehand. This way, dinner time will be even quicker before it’s on your plates!

Cutting meat ‘Against the Grain’

When you cut the steak into thin strips it’s really quite important to cut AGAINST the grain. This just means that you look for the lines that run along the meat and instead of cutting in the same direction, you cut across them.

This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections.

Raw steak showing how to cut meat against the grain.

FAQs

Can I make this recipe gluten free?

Yes, you can. Make sure you use gluten free noodles, a tamari-style of gluten free soy sauce and gluten free oyster sauce.

Check the label on your tomato sauce to be safe.

What kind of noodles should I use?

I use the dried egg noodles that take just a short time to soften in boiling water before adding them into the pan to mix with everything else.

You can also use straight to wok noodles if you prefer.

Is there a good pan you could recommend for this recipe?

You could either use a wok if you have one that’s big enough, or any kind of decent saute pan. 

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Do you have any other noodle-based dishes to try?

Yes! Try out my Slow Cooker Chicken Noodles with Curry Sauce, my Honey Garlic Beef Noodles (also a slow cooker recipe), my Peanut Butter with Halloumi Noodles or my 15-minute Gyoza Noodle Soup.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.84 from 25 votes

Sticky Beef & Noodles {One Pan}

This hearty and satisfying one pan dish with sticky beef noodles is packed with flavour, nutrition and takes about 20 minutes. A perfect midweek family favourite.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

  • 1 tbsp Sunflower oil
  • 400 g Steak, Fat removed and cut into thin strips. See notes
  • 300 g Broccoli, Or a whole head
  • 160 g Mange tout
  • 250 g Dried egg noodles

For the sauce:

  • 1 tbsp Ginger, Crushed, fresh chopped or jar
  • 4 Cloves Garlic, Peeled and crushed
  • 5 tbsp Oyster sauce
  • 6 tbsp Dark soy sauce, Reduced sodium
  • 6 tbsp Honey
  • 6 tbsp Tomato ketchup

To serve:

  • 4 Spring onions, Trimmed and thinly sliced

Instructions 

  • Stir the sauce ingredients together in a small bowl and set aside.
  • Place noodles in a bowl. Pour boiling water straight from the kettle over the noodles, pop a plate over the top and leave to soak while you cook the stir fry.
  • Heat the oil in a large frying pan or wok and add the beef. Stir over a high heat for 4-5 minutes.
  • Stir the noodles with a fork to make sure they are softening evenly.
  • Add the broccoli and mangetout and cook for a further 4-5 minutes until softened a little.
  • Drain the noodles and add to the pan. Add the sauce and heat, coating the ingredients.
  • Stir well and serve with the chopped spring onions and sesame seeds.

Notes

Type of steak: Any kind of frying steak is OK. You can buy it in strips or slice it yourself. Flank steak or sirloin steak work really well. Rump steak is also fine.
Cutting the steak: When you cut the steak into thin strips it’s really quite important to cut AGAINST the grain. This just means that you look for the lines that run along the meat and instead of cutting in the same direction, you cut across them.
This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections. (There’s a photo demonstrating this in the post above.)
Vegetables – Really you can use up any vegetables you have for this. Green works really well with steak, but whatever you have in the fridge will also be good.
Saltiness: If you don’t like your food too salty, make sure you use reduced sodium soy sauce or reduce the amount you use.

Nutrition

Calories: 656kcalCarbohydrates: 84gProtein: 37gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 61mgSodium: 3061mgPotassium: 792mgFiber: 8gSugar: 36gVitamin A: 1075IUVitamin C: 95mgCalcium: 126mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

new cookbook!

Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process.

More Recipes

Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

Welcome!

Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

4.84 from 25 votes (21 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. 5 stars
    This is such a fantastic recipe. It is so quick and easy but so much flavour. I especially love the ease of the noodle prep to minimise fuss and washing up.
    For 2 of us I used just one steak, and added a bag of stir fry veg. I kept the full quantity of sauce, and used 3 rounds of Sainsbury’s noodles. So easy, so tasty 😀

  2. 5 stars
    Super easy and quick. Love that the ingredients amounts can be easily see by selecting no. of persons.
    Tasty and a good one for the weekly fridge veg clear out!