Beef Pan-Fried Noodles
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
341 kcal
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Course
Main Course
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Cuisine
Chinese
Beef Pan-Fried Noodles
Description
This recipe uses marinated thin-sliced flank steak alongside Hong Kong-style pan-fry noodles, which are fried into a golden, crisp patty in peanut oil. While the noodles crisp, the beef is cooked with aromatics such as garlic, ginger, and yellow onion along with baby bok choy and sliced carrot. A rich sauce made from beef broth, soy and oyster sauces, Shaoxing wine, cornstarch, sugar, vinegar, and white pepper is mixed into the cooked beef and vegetables.
The noodles provide a textural contrast with their crispy exterior and slightly chewy interior, while the beef and vegetables remain tender and coated with the thickened, umami-rich sauce. The technique of frying the noodles in one layer and then topping with the beef mixture allows for mixing at serving time, preserving crispness.
This dish is best shared as a large plate to maintain the texture of the noodles. Substitutions for noodles include ramen or vermicelli if Hong Kong noodles are unavailable. Sauce can be kept warm separately to preserve the crispy noodle texture until serving.
Ingredients
- 8 oz flank steak thinly sliced against the grain, or skirt steak
- 8 oz Hong Kong pan fry noodles or other type of thin noodles) (Footnote 1, fresh
Meat & Marinade
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Sauce
- 1 cup beef broth low-sodium
- 2 tablespoons soy sauce (*Footnote 2)
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon Chinkiang vinegar
- 1/4 teaspoon white pepper
Stir-Fry
- 4 tablespoons peanut oil , divided
- 4 heads baby bok choy , quartered
- 4 cloves garlic , minced
- 1 " ginger , minced
- 1/2 yellow onion , sliced
- 1/2 carrot , sliced into strips
Instructions
- Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
- Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
- Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
- Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
- Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
- Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
- Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
- Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
- Serve immediately as a main dish.
Notes
- Hong Kong noodles provide the best texture; vermicelli pasta or ramen noodles are acceptable substitutes.
- If package instructions require boiling noodles, cook them just until al dente and drain well before pan-frying.
- To achieve the characteristic dark color, replace one teaspoon of soy sauce with dark soy sauce if desired.
- If not serving immediately, keep sauce warm separately and pour over noodles just before serving to retain crispness.
- This recipe makes a large plate suitable for sharing but can be cooked in batches for individual servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 341kcal | 17% |
| Carbohydrates | 28.1g | 9% |
| Protein | 16.5g | 33% |
| Fat | 18.3g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 651mg | 27% |
| Potassium | 305mg | 6% |
| Fiber | 1.8g | 7% |
| Sugar | 4.9g | 10% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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