From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Beef Pan-Fried Noodles
Crispy noodles, seared beef and a glossy sauce — better than takeaway, in half an hour.
Contains peanut oil and a little Shaoxing wine or sherry. Bobbie's tips: ribeye or sirloin also work, add mushrooms, peppers or snap peas, and use chilli garlic sauce for extra heat. Her card lists 341 calories, 16 g protein, 28 g carbohydrates, 18 g fat and 2 g fibre per serving.
Ingredients
Main
- 8 oz (227 g) flank or skirt steak, thinly sliced against the grain
- 8 oz (227 g) fresh Hong Kong pan-fry noodles (or other thin noodles)
For the beef marinade
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tsp (6 g) cornstarch
- ¼ tsp (1.5 g) salt
For the sauce
- 1 cup (240 ml) low-sodium beef broth
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tbsp (16 g) cornstarch
- 1 tsp (4 g) sugar
- ¼ tsp (1 ml) Chinese black vinegar
- ¼ tsp white pepper
For the stir-fry
- 4 tbsp (60 ml) peanut oil, divided
- 4 heads baby bok choy, quartered
- 4 cloves garlic, minced
- 1 inch (2.5 cm) ginger, minced
- ½ yellow onion, sliced
- ½ carrot, sliced into thin strips
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Method
- 1
Marinate the beef: in a bowl, toss the sliced beef with the Shaoxing wine, cornstarch and salt until evenly coated. Let it sit while you prepare the rest.
- 2
Mix the sauce: whisk together the beef broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, Chinese black vinegar and white pepper until smooth. Set aside.
- 3
Prep the noodles: cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking, then set aside to dry in a colander.
- 4
Crisp the noodles: heat 2 tbsp peanut oil in a large heavy-bottomed pan or wok over medium-high heat. Add the noodles in a flat layer and cook without stirring until the bottom is golden. Flip and crisp the other side, then remove to a plate.
- 5
Sear the beef: add 1 tbsp oil to the same pan. Spread the beef in a single layer and cook for about 30 seconds until browned. Flip and stir a few times until just cooked through (a hint of pink is fine). Remove to a plate.
- 6
Stir-fry the aromatics and veggies: add the last 1 tbsp oil. Sauté the onion and carrots for 2–3 minutes. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the bok choy and stir-fry for 1 minute until slightly tender.
- 7
Make the sauce: re-stir the sauce, pour it into the pan and bring to a boil. Cook until thickened, about 1–2 minutes.
- 8
Combine and serve: return the beef to the pan, add the crispy noodles and toss everything together until well coated. Serve immediately.
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Beef Pan-Fried Noodles is printed in A Month of Family Dinners
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From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026