Minced (ground) beef stir-fried in a flavoursome sauce until caramelised and sticky with noodles and veggies. Using just one pan and taking only 15 minutes, this is a must-make for busy weeknights.
Take humble minced (ground) beef to the next level with my Caramelised Sticky Beef Noodles! Cooked in a gorgeous sauce flavoured with garlic, ginger, soy sauce and sweet chilli, this easy dish is the perfect balance of sticky, sweet and salty. Needing only simple, low-cost ingredients, one pan and 15 minutes to prepare, this tasty, family-friendly meal is perfect for busy weeknights.
You won’t have to fuss with sides and there’s hardly any clean-up required – bliss! Although I’ve chosen to use broccoli, this recipe can be customised to use almost any vegetables you might have in the fridge. The noodles would be equally delicious with green beans or a bag of supermarket mixed vegetables with carrot and cauliflower – I love using frozen veggies as it makes things extra quick and easy! You can also use whatever kind of noodles you like, or even try pasta or rice instead. There’s no need for ordering in when you can quickly whip up this 10/10 tasty noodle dish with Asian flavours. It’s healthier than the takeout version and fun to eat – the kids love eating this with chopsticks! Personally, I love drizzling chilli oil over my serve to add a bit of heat.
What kind of noodles should I use?
I have used thin egg noodles, but you could use any noodles you like! Ramen, soba noodles or rice noodles are all great. You could even use thin (angel hair) spaghetti or fettuccine. Steamed rice or cauliflower rice (which is available in the frozen section of the supermarket) are also fantastic serving options that will soak up all of the delicious sauce.
Are these Caramelised Sticky Beef Noodles spicy?
Depending on the type of sweet chilli sauce you use, the spice level will vary. I have found that the spice levels of sweet chilli are intensified when heated, so I would say this recipe is a mild–moderate spice level. Halve the amount of sweet chilli and add 1–2 tablespoons of honey instead, if you’re wanting a milder amount of spice. The recipe includes optional chilli oil if you want to up the heat!
Do I need a wok for stir-fry recipes?
A wok has a wide surface area that retains heat evenly and allows you to spread ingredients in a single layer, preventing overcrowding. This stops the food “steaming” and allows you to create the sought-after stir-fry texture with caramelised crispy bits. I use a large heavy-based cast-iron frying pan, which allows me to achieve similar results (as long as I don’t overcrowd the pan). This allows me to minimise the number of pieces of equipment I have in my kitchen.
Watch how to make Caramelised Sticky Beef Noodles
If you enjoyed Caramelised Sticky Beef Noodles, I think you’ll love:
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Filipino Stir-fried Noodles and Chicken Recipe
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Sticky Pork Noodles Recipe
Honey Soy Chicken Soba Noodle Bowl Recipe
Sticky Beef Noodles
“Delish! And so easy!! This is now in our rotation.” Share Pin Recipe PrintIngredients
- 250 g (9 oz) thin egg noodles (see note 1)
- 2 tbsp olive oil
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 500 g (1 lb) minced (ground) beef
- 80 ml (⅓ cup) sweet chilli sauce
- 1 tsp brown sugar (see note 2)
- 3 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 2 cups frozen vegetables of choice (broccoli pictured)
- 125 ml (½ cup) water
- 1 tbsp cornflour (cornstarch)
- 2 spring onions (scallions), finely sliced
- Chilli oil, to serve (optional)
Instructions
- Cook the noodles – Cook the noodles as per the packet instructions, minus 1 minute (ideally until they are just pliable). Rinse with cold water and set aside.
- Cook the beef – Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, garlic and ginger and cook for 30 seconds.
- Add the beef and cook for 2–3 minutes until browned.
- Add the seasonings – Add the sweet chilli sauce, brown sugar, tamari or all-purpose soy sauce, dark soy sauce and rice wine vinegar. Cook for 2–3 minutes until the sauce has thickened and caramelised.
- Add the veggies – Add the frozen vegetables. Place the lid on, and cook for 2–3 minutes or until the vegetables have softened to your liking.
- Thicken the sauce – In a small bowl, combine the water and cornflour and add the mixture to the stir-fry and cook, stirring, for 1–2 minutes until it is glossy and thickened.
- Add the noodles – Add the noodles and spring onion (reserve 1 tablespoon for garnish) and cook for 1 minute or until the noodles are heated through.
- Serve – Serve topped with the reserved spring onion and chilli oil, if using.
Watch how to make it
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
Bec says:
Made these two nights ago and added baby corn to the recipe. Sooo quick and easy. I mean at this point, I’m only using your recipes in my weekly meal plans 😂 I never met a simple home recipe I didn’t like!