Begin by boiling a pot of water, then add your egg or rice noodles according to the package instructions—typically around 8-10 minutes. Once they’re al dente, drain the noodles and rinse briefly with cold water to prevent sticking. Set them aside in a large bowl while you prepare the other components of your sticky beef noodles.

In a mixing bowl, whisk together soy sauce, brown sugar, hoisin, and cornstarch to create a flavorful marinade. Slice your beef sirloin thinly against the grain to ensure tenderness, then add it to the marinade, tossing to coat. Allow the beef to marinate for about 10 minutes.

While the beef is marinating, heat a large skillet over medium-high heat. Once the skillet is hot, add vegetable oil and let it shimmer.

Add the marinated beef to the skillet in a single layer. Stir-fry for 3-4 minutes until the beef is nicely browned and fully cooked, then remove the beef from the skillet.

In the same skillet, add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant and golden.

Return the cooked beef to the skillet and pour in the beef broth, stirring well. Let this mixture simmer for about 2-3 minutes to thicken.

Gently toss the drained noodles into the skillet with the beef and sauce. Use tongs to mix everything together thoroughly, cooking for an additional minute.

Remove the skillet from the heat and transfer your sticky beef noodles to a serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds.