Ingredients:

  • 1 lb (450g) Flank Steak or Sirloin, sliced thinly against the grain (about 1/8 inch thick)
  • 1 tbsp Soy Sauce (Light/Low Sodium) for marinade
  • 1 tsp Cornflour (Corn Starch) for marinade
  • 1 tsp Sesame Oil for marinade
  • 1/2 cup (120ml) Beef Broth or Water
  • 1/3 cup (80ml) Soy Sauce (Light/Low Sodium) for sauce
  • 1/4 cup (50g) Brown Sugar (packed)
  • 2 tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Sesame Oil for sauce
  • 1/2 tsp freshly ground Black Pepper
  • 1 tbsp Cornflour (Corn Starch) for sauce thickening
  • 10 oz (280g) Dried Egg Noodles or Lo Mein Noodles
  • 2 tbsp Vegetable Oil (high smoke point)
  • 4 cloves Garlic, minced
  • 1 inch (2.5cm) Ginger, finely grated or minced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 cup (150g) Broccoli florets, cut small
  • 1 large Carrot, julienned or thinly sliced on the bias
  • 3 Green Onions (Scallions), chopped (whites and greens separated)
  • Toasted Sesame Seeds for garnish
  • Fresh Cilantro for garnish (optional)

Instructions:

  1. Prep the Beef: Combine beef slices with marinade ingredients (1 tbsp soy sauce, 1 tsp cornflour, 1 tsp sesame oil). Set aside for at least 10 minutes.
  2. Prep the Sauce: Whisk all sticky sauce ingredients (broth, 1/3 cup soy sauce, brown sugar, oyster sauce, rice vinegar, 1 tsp sesame oil, pepper, and 1 tbsp cornflour) together thoroughly in a bowl until the cornflour is fully dissolved. Set aside.
  3. Cook Noodles: Cook the noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss with a tiny drizzle of oil to prevent sticking. Set aside.
  4. Sear the Beef (Batch Cooking): Heat half the vegetable oil in a large wok or skillet over high heat until shimmering. Add half the marinated beef in a single layer (do not overcrowd!). Stir-fry quickly (about 1-2 minutes) until nicely browned. Remove beef and set aside. Repeat with remaining oil and beef.
  5. Aromatics & Vegetables: Add a splash more oil if the wok is dry. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds until fragrant. Add broccoli and carrots; stir-fry for 2 minutes until slightly tender-crisp. Add bell pepper and cook for 1 more minute.
  6. Combine and Thicken: Return the cooked beef to the wok. Give the reserved sauce mixture a quick whisk (as the cornflour settles) and pour it over the beef and vegetables.
  7. The Stickiness Factor: Bring the mixture to a rapid boil, stirring constantly. The sauce will thicken almost instantly into a glossy, sticky glaze. Cook for 60 seconds.
  8. Final Toss: Add the cooked noodles to the wok. Toss everything vigorously using tongs until the noodles are completely coated in the sticky sauce.
  9. Finish and Serve: Turn off the heat. Stir in the green parts of the green onions. Serve immediately, garnished with toasted sesame seeds and optional fresh cilantro.