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Beef Pan-Fried Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 176 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Description

Beef Pan-Fried Noodles is a delicious Asian-inspired dish featuring tender marinated flank steak, crispy pan-fried Hong Kong noodles, and a flavorful stir-fry of baby bok choy, garlic, ginger, and carrots, all brought together with a savory soy-oyster sauce blend. This recipe creates a satisfying combination of textures and tastes and is perfect for a hearty, shareable main course.

Ingredients

Units Scale

Beef & Marinade

  • 8 oz flank steak (or skirt steak), thinly sliced against the grain
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt

Noodles

  • 8 oz fresh Hong Kong pan fry noodles (or other type of thin noodles)

Sauce

  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce
  • 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 Vegetables & Oil

  • 4 tablespoons peanut oil, divided
  • 4 heads baby bok choy, quartered
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 yellow onion, sliced
  • 1/2 carrot, sliced into strips

Instructions

  1. Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with Shaoxing wine, cornstarch, and salt. Toss with your hands ensuring the beef is evenly coated. Let it marinate while preparing other ingredients to enhance tenderness and flavor.
  2. Prepare the Sauce: Mix low-sodium beef broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, Chinkiang vinegar, and white pepper in another bowl until cornstarch is fully dissolved. Set aside for later use.
  3. Cook the Noodles: Follow the package instructions for preparing the fresh Hong Kong noodles, boiling briefly until al dente (about under 1 minute). Drain well and set aside in a colander to dry.
  4. Pan-Fry the Noodles: Heat 2 tablespoons of peanut oil in a large heavy-bottomed nonstick or carbon steel pan over medium-high heat until hot. Spread the noodles evenly into a patty shape in the pan. Fry without flipping until the bottom turns golden brown, then carefully turn to cook the other side until golden. Add more oil if needed. Transfer cooked noodles to a serving plate.
  5. Cook the Beef: Add 1 tablespoon of peanut oil to the same pan. Spread the marinated beef in a single layer using tongs or chopsticks. Allow to cook undisturbed for about 30 seconds or until golden brown on the bottom side. Flip and cook the other side until browned. Stir a few times until mostly cooked but still slightly pink inside. Remove from pan and set aside.
  6. Stir-Fry Vegetables: Using the remaining 1 tablespoon peanut oil, add the sliced onions and carrot strips to the pan, stir fry quickly to mix well. Add minced ginger and garlic, stir and cook for 30 seconds until aromatic.
  7. Add Bok Choy and Sauce: Add the quartered baby bok choy, and stir fry for about 1 minute until vegetables start to soften. Stir the prepared sauce again to ensure cornstarch is dissolved, then pour into the pan. Bring the sauce to a boil and cook until it thickens to a glossy consistency.
  8. Combine Beef and Sauce: Return the cooked beef to the pan and stir gently to mix all ingredients well in the thickened sauce.
  9. Serve: Pour the beef and vegetable sauce mixture evenly over the pan-fried noodles on the serving plate. Serve immediately for best taste and crisp texture.

Notes

  • Fresh Hong Kong pan-fry noodles give the best texture; vermicelli pasta is a good substitute, while ramen or angel hair pasta can also be used but will alter texture slightly.
  • For a darker color on noodles, replace 1 teaspoon soy sauce with dark soy sauce without changing flavor.
  • Preparation of Hong Kong noodles varies; some may not require boiling and can be steamed in the pan with a bit of water to keep moist.
  • This recipe yields a large shared plate; for individual servings, pan fry noodles in smaller batches.
  • If not serving immediately, keep the sauce warm separately and pour over noodles just before serving to maintain crispiness.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 720 mg
  • Fat: 19 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 75 mg

Find it online: https://jmrecipes.com/beef-pan-fried-noodles-recipe/