Servings
Font
Back
Beef Pan-Fried Noodles
4.8 from 60 votes

Beef Pan-Fried Noodles

Beef Pan-Fried Noodles feature thinly sliced flank steak cooked with fresh baby bok choy, garlic, ginger, and vegetables, served on a crispy fried noodle patty coated with a savory sauce of beef broth, soy, oyster sauce, and Shaoxing wine. The dish combines tender beef and vegetables with a contrast of textures from crunchy fried noodles and a thick, flavorful sauce.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 341 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
  3. Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
  4. 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.
  5. 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.
  6. 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.
  7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
  8. 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.
  9. 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)
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 341

% 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.