Beef Pan-Fried Noodles

Name: Beef Pan-Fried Noodles
Total time: 30 minutes total
Yield: Serves 4
Ingredients: 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); 2 tbsp (30 ml) Shaoxing wine or dry sherry; 2 tsp (6 g) cornstarch; ¼ tsp (1.5 g) salt; 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; 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

Crispy noodles, seared beef and a glossy sauce — better than takeaway, in half an hour.

Beef Pan-Fried Noodles, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 4 30 minutes total

Contains meatContains glutenContains nutsContains alcohol

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

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.

From Bobbie's “Bobbie's Dinner Recipes”.