Wednesday, December 30, 2020

Beef Pan-Fried Noodles

 Beef Pan-Fried Noodles

Turn your kitchen into a Chinese restaurant by making crispy stir-fried noodles with juicy beef during a rich sauce that tastes too good to be true!


8 oz (225 g) beefsteak (or skirt steak), thinly sliced into the grain

8 oz (225 g) fresh Hong Kong fried noodles (or other sort of thin noodle) (footnote 1)

Meat and marinades

2 tablespoons Shaoxing wine (or dry sherry)

2 teaspoons cornstarch

1/4 teaspoon salt


1 cup low-sodium beef stock

2 tablespoons soy (* footnote 2)

2 tablespoons of 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

Jump up

4 tablespoons groundnut oil , divided

4 heads of baby bok choy, dig quarters

4 garlic cloves, chopped

1 inch (2.5 cm) ginger, chopped

1/2 onion, sliced

1/2 carrot, dig pieces


1.Combine beef and seasoning ingredients during a medium sized bowl. Mix together with your hands to coat the meat well and let the spices soak while preparing the opposite ingredients.

2.Combine the sauce ingredients during a medium bowl and blend well.

3.Prepare noodles consistent with package directions (* footnote 3). Drain and put aside during a sieve to dry.

4.Heat an outsized skillet on an important (nonstick or carbon steel) mat in 2 tablespoons of groundnut oil over medium-high heat until thoroughly heated. Roll the noodles into pancake shapes (* footnote 4). Cook without turning until rock bottom turns golden. Turn the noodles over to fry the opposite side until they're golden brown. Drizzle a touch more oil to assist fry, if necessary. When done, transfer the noodles to an outsized serving plate.

5.Pour 1 tablespoon of oil into an equivalent pan. Add beef and spread during a layer using tongs or chopsticks. Let it cook undisturbed for about 30 seconds, or until rock bottom turns golden brown. Turn over to cook the opposite side until golden brown. Stir a couple of times until the meat is cooked (it's okay if you've got a touch rose in it), transfer to an outsized plate and put aside .

6.Add the remaining tablespoons of oil to the pan. Add the onions and carrots. Stir quickly a couple of times to combine well. Add ginger and garlic. Stir and cook for 30 seconds to bring out the aroma.

7.Add the bok choy. Cook and stir a touch more, until the vegetables begin to melt .

8.Stir the sauce until the cornstarch completely dissolves then pour the sauce into the skillet. Stir and cook until the sauce boils and cook until it begins to thicken.

9.Return the cooked beef to the skillet. Stir to mix everything well. Once the sauce has reached the specified consistency, pour it everywhere the fried noodles. (* Footnote 5)

10.Serve immediately as a main course.