Begin by slicing the beef into thin strips against the grain for tenderness. Chop your choice of vegetables, such as bell peppers and carrots, into bite-sized pieces. Measure out the sauce components: soy sauce, honey, minced garlic, and grated ginger.

In a large pot, bring water to a rolling boil and cook your noodles according to package instructions, typically around 4–6 minutes. Once they’re al dente, drain them in a colander, and toss them with a splash of oil to prevent sticking. Set the noodles aside.

Heat a large skillet or wok over medium-high heat until hot. Add a thin layer of oil and sear the beef strips in batches for about 2-3 minutes per side until they are browned and just cooked through. Remove the cooked beef from the pan and set it aside.

Lower the heat to medium and add minced garlic and grated ginger to the same skillet, sautéing for 30 seconds until fragrant. Pour in the soy sauce and honey, stirring well to combine. Let the mixture simmer for about 2 minutes, allowing it to thicken slightly.

Return the seared beef along with your chopped vegetables to the skillet. Mix everything together, ensuring each piece is well coated in the rich sauce. Cook for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.

Gently toss the noodles into the skillet, ensuring they’re evenly distributed among the beef and vegetables. Cook everything together for another 2 minutes until heated through.

Plate your Sticky Beef Noodles and garnish with a sprinkle of sesame seeds and chopped green onions. Serve hot and enjoy.