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In a small metal bowl, add a generous amount of sesame paste, soy sauce, honey, and rice wine vinegar. Whisk the ingredients together until well combined.

Gradually add water to the dressing, whisking continuously, until it reaches a pourable, creamy consistency. Set the dressing aside.

Heat a large pan or wok over high heat until 'screaming hot.' Add olive oil or cooking oil. Add portions of beef mince to the hot pan, pressing them down with a spatula to brown. Cook until the beef is cooked through, breaking it up with the spatula as it browns.

Add the chopped spring onions, grated garlic, ground Sichuan peppercorns, sugar, dark soy sauce, and light soy sauce to the pan with the beef. Stir well to combine all ingredients.

Add a generous spoonful of hoisin sauce to the beef mixture and mix thoroughly to coat the beef. Remove the cooked sticky beef from the pan using a slotted spoon, leaving behind any pan drippings.

In the same pan with the remaining drippings, add the sliced red pepper and chopped bok choy. Stir-fry quickly until the vegetables are softened but still retain a slight crunch.

Add the cooked egg noodles to the pan with the stir-fried vegetables. Pour the prepared creamy sesame dressing over the noodles and vegetables.

Using tongs, toss everything together until the noodles and vegetables are thoroughly coated in the dressing.
Transfer the noodles and vegetables to a serving bowl. Top generously with the sticky beef mixture. Drizzle with chili oil for good measure, if desired. Serve immediately and enjoy.


In a small metal bowl, add a generous amount of sesame paste, soy sauce, honey, and rice wine vinegar. Whisk the ingredients together until well combined.

Gradually add water to the dressing, whisking continuously, until it reaches a pourable, creamy consistency. Set the dressing aside.

Heat a large pan or wok over high heat until 'screaming hot.' Add olive oil or cooking oil. Add portions of beef mince to the hot pan, pressing them down with a spatula to brown. Cook until the beef is cooked through, breaking it up with the spatula as it browns.

Add the chopped spring onions, grated garlic, ground Sichuan peppercorns, sugar, dark soy sauce, and light soy sauce to the pan with the beef. Stir well to combine all ingredients.

Add a generous spoonful of hoisin sauce to the beef mixture and mix thoroughly to coat the beef. Remove the cooked sticky beef from the pan using a slotted spoon, leaving behind any pan drippings.

In the same pan with the remaining drippings, add the sliced red pepper and chopped bok choy. Stir-fry quickly until the vegetables are softened but still retain a slight crunch.

Add the cooked egg noodles to the pan with the stir-fried vegetables. Pour the prepared creamy sesame dressing over the noodles and vegetables.

Using tongs, toss everything together until the noodles and vegetables are thoroughly coated in the dressing.
Transfer the noodles and vegetables to a serving bowl. Top generously with the sticky beef mixture. Drizzle with chili oil for good measure, if desired. Serve immediately and enjoy.
