Sticky Rainbow Beef

Sticky, flavour-packed beef with saucy noodles – all in under 30 minutes. No deep-frying, no stress, just weeknight magic.

There is something amazing about the flavour and texture of sticky, deep-fried Chinese beef, isn’t there? But deep-frying … and all that oil. What if I told you it was possible to recreate the delicious flavour and texture of deep-fried beef at home with no deep-frying in sight … in the oven? Well now you can with my Sticky Rainbow Beef.

I know what you’re thinking: Tender beef in the oven? How is that even possible? But trust me, this method works. Thanks to a clever marinade, you get super tender beef every single time, even after oven-baking. No chewy bits or dried-out edges – just sticky, saucy, perfectly cooked beef.
This is everything you love about your favourite takeout but faster, fresher and way less oily. And as we’re all about options here, if you prefer, you could cook this in the air fryer or on the stovetop – still with very little oil, I promise!

And because weeknight dinners should be easy, this recipe keeps things stress-free – there’s no excessive chopping, no extra sides required, and the leftovers reheat beautifully. So whether you’re eating it fresh or saving some for tomorrow (good luck with that), this is your new go-to quick beef stir-fry recipe! All the decadence of deep-frying, without the deep-frying!

How does the beef stay tender if it’s baked?

The bicarbonate of soda (baking soda), cornflour (cornstarch) and tamari or all-purpose soy sauce in the marinade help break down the proteins, keeping the beef melt-in-your-mouth soft.

Can I use a different cut of beef?

Yes! rump (top sirloin), sirloin or even scotch fillet (boneless rib-eye) work well. Just slice it thinly for the best texture.

What else could I serve with it other than egg noodles?

Steamed jasmine or basmati rice, fried rice, rice noodles, shredded cabbage, cauliflower rice or lettuce cups would all work really well.

Watch how to make Sticky Rainbow Beef

If you enjoyed Sticky Rainbow Beef, I think you’ll love:

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Stir-fried Beef with Flat Rice Noodles
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Caramelised Sticky Beef Noodles

Sticky Rainbow Beef

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5 from 3 reviews

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!

• Total Time: 25 minutes
• Yield: 4 serves 1x

Ingredients

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BEEF MARINADE

• 400 g (14 oz) porterhouse steak (New York strip), sliced into thin strips (can be substituted with rump/top sirloin, sirloin or scotch fillet/boneless rib-eye)
• 1 tbsp cornflour (cornstarch)
• ½ tsp bicarbonate of soda (baking soda)
• 1 tbsp tamari or all-purpose soy sauce
• 1 tbsp sesame oil
• 1 tsp freshly minced garlic

BEEF COATING

• ⅓ cup (40 g) cornflour (cornstarch)
• Olive oil spray

SAUCE

• ½ cup (175 g) honey
• ¼ cup (60 ml) tamari or all-purpose soy sauce
• ¼ cup (60 g) tomato ketchup
• 2 tbsp rice wine vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp Chinese cooking wine
• 1 tsp freshly minced garlic
• 2 tbsp water

STIR-FRY

• 1 tbsp extra-virgin olive oil
• 1 red capsicum (bell pepper), sliced
• 1 red onion, sliced
• 2 spring onions (scallions), cut into 2 cm (3/4 inch) batons
• 250 g (9 oz) dried thin egg noodles, prepared as per the packet instructions
• 1 tbsp sesame seeds, to serve (optional)

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Instructions

1. 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).
2. Beef – Add the additional ⅓ cup (40 g) of cornflour to the marinated beef. Toss to coat.
3. 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.
4. 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.
5. 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.
6. Sauce – Whisk the sauce ingredients in a large jug until well combined.
7. 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.
8. Serve – Divide the noodles among four bowls, top with the beef stir-fry and sprinkle with sesame seeds, if using.

Equipment

Large Wooden Spoon

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Tongs

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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.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Beef, Quick and Easy
• Method: Baking, Air Frying, Stir-Frying
• Cuisine: Chinese-Inspired