Crazy-tender beef with a sticky-sweet sauce and saucy noodles – all done in under 30 minutes. Sticky Rainbow Beef is your weeknight-friendly takeout fix with no deep-frying required!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Ingredients
BEEF MARINADE
400gporterhouse steak (New York strip), sliced into thin strips (can be substituted with rump/top sirloin, sirloin or Scotch fillet/boneless rib-eye)
1tbspcornflour (cornstarch)
½tspbicarbonate of soda (baking soda)
1tbsptamari or all-purpose soy sauce
1tbspsesame oil
1tspfreshly minced garlic
BEEF COATING
40gcornflour (cornstarch)
Olive oil spray
SAUCE
175ghoney
60mltamari or all-purpose soy sauce
60gtomato ketchup
2tbsprice wine vinegar
1tbsphoisin sauce
1tbspsesame oil
1tbspChinese cooking wine
1tspfreshly minced garlic
2tbspwater
STIR-FRY
1tbspextra-virgin olive oil
1red capsicum (bell pepper), sliced
1red onion, sliced
2spring onions (scallions), cut into 2 cm (¾ inch) batons
250gdried thin egg noodles, prepared as per the packet instructions
1tbspsesame seeds, to serve (optional)
Instructions
Marinate the beef – Place all the ingredients for the beef marinade into a large bowl. Toss to coat so that the beef is evenly coated in the mixture. Allow to marinate for 20 minutes while you prepare the other ingredients (you can cook the beef immediately without marinating, but it will be more tender if allowed to marinate).
Add the additional 40 g (⅓ cup) of cornflour to the marinated beef. Toss to coat.
To oven-bake – Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced). Place a wire rack over a lined baking tray. Arrange the beef strips on top so that they aren't touching. Spray both sides of the beef generously with oil, so they are completely covered on all sides. (There should be no cornflour coating exposed.) Bake for 8–10 minutes, turning once halfway through cooking.
To cook in the air fryer – Preheat the air fryer to 220°C (425°F). Add the beef strips to the air fryer basket, ensuring they don’t overlap. Cook in batches if necessary. Spray all sides of the beef generously with oil, so they are completely covered. Cook for 6–7 minutes, tossing the strips halfway through, until browned.
To pan-fry – Heat a large, non-stick pan over medium–high heat. Spray the pan generously with oil and cook the beef strips for 6–8 minutes or until golden brown, turning once halfway, spraying with more olive oil if needed.
Combine the sauce ingredients – Whisk the sauce ingredients in a large jug until well combined.
Stir-fry – Heat the oil in a large, heavy-based pan over medium–high heat. Add the capsicum, onion and spring onion and cook, stirring, for 2–3 minutes. Add the beef to the pan, along with the sauce and cook for 2–3 minutes or until thickened.
Serve – Divide the noodles among four bowls, top with the beef stir-fry and sprinkle with sesame seeds, if using.
Notes
Make Ahead
Beef marinade – Can be made up to 24 hours ahead and stored in the fridge in an airtight container.Sauce – Can be mixed 1 day ahead and kept refrigerated in an airtight container.Cooked beef – Can be stored separately, refrigerated in an airtight container and reheated in an air fryer or oven before serving.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the microwave. Not suitable to freeze.
Nutrition Facts
Sticky Rainbow Beef
Amount per Serving
Calories
868
% Daily Value*
Fat
35
g
54
%
Saturated Fat
9
g
56
%
Trans Fat
0.04
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
16
g
Cholesterol
133
mg
44
%
Sodium
1598
mg
69
%
Potassium
721
mg
21
%
Carbohydrates
106
g
35
%
Fiber
4
g
17
%
Sugar
45
g
50
%
Protein
33
g
66
%
Vitamin A
1108
IU
22
%
Vitamin C
43
mg
52
%
Calcium
99
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.