Crispy Noodles with Velveted Beef and Chicken Gravy
Crispy Noodles with Velveted Beef and Chicken Gravy
Ingredients
For the Crispy Noodles
- 200 g egg noodles
- 1 teaspoon sesame oil
- 1 tablespoon oil, for pan-frying
For the Velveted Beef
- 250 g beef sirloin, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Chicken Gravy
- 200 ml chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Vegetables
- 1 tablespoon minced garlic
- 100 g gai lan, cut into florets
- 50 g mushrooms, sliced
Instructions
- 1
Boil the egg noodles in a pot of water for 1 minute. Drain them well and rinse under cold water to stop the cooking process and remove excess starch. Toss the drained noodles with 1 teaspoon of sesame oil to prevent sticking and add flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large non-stick pan or wok over medium-high heat. Add the prepared noodles and spread them out evenly. Pan-fry until golden brown and crispy on one side, then flip and pan-fry the other side until similarly golden and crispy. This should take about 5-7 minutes per side. Remove the crispy noodles from the pan and set aside on a plate.
⏱️ 15 min
- 3
In a medium bowl, combine the thinly sliced beef sirloin with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Mix well to ensure the beef is evenly coated. This velveting process will make the beef tender.
⏱️ 5 min
- 4
Using the same pan (or a clean one if preferred), heat a small amount of oil over high heat. Add the marinated beef and stir-fry quickly until it is cooked through and tender, about 2-3 minutes. Be careful not to overcook. Remove the cooked beef from the pan and set aside with the noodles.
⏱️ 3 min
- 5
In a small bowl, whisk together 200 ml of chicken broth, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. In a separate small bowl, create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water until smooth. Set both aside.
⏱️ 2 min
- 6
In the same pan used for the beef, add a little more oil if needed. Sauté 1 tablespoon of minced garlic over medium heat until fragrant, about 30 seconds. Add the 100 grams of gai lan florets and 50 grams of sliced mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 7
Pour the prepared chicken gravy mixture (from step 5) into the pan with the vegetables. Bring to a simmer. Once simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. Return the cooked velveted beef to the pan and mix well with the sauce and vegetables.
⏱️ 5 min
- 8
To serve, place a portion of the crispy egg noodles on each plate. Spoon the rich chicken gravy with velveted beef and vegetables generously over the noodles. Serve immediately and enjoy the contrast between the crispy noodles and the tender, saucy topping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Noodles with Velveted Beef and Chicken Gravy
For the Crispy Noodles
- 200 g egg noodles
- 1 teaspoon sesame oil
- 1 tablespoon oil, for pan-frying
For the Velveted Beef
- 250 g beef sirloin, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Chicken Gravy
- 200 ml chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Vegetables
- 1 tablespoon minced garlic
- 100 g gai lan, cut into florets
- 50 g mushrooms, sliced
Instructions
- 1
Boil the egg noodles in a pot of water for 1 minute. Drain them well and rinse under cold water to stop the cooking process and remove excess starch. Toss the drained noodles with 1 teaspoon of sesame oil to prevent sticking and add flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large non-stick pan or wok over medium-high heat. Add the prepared noodles and spread them out evenly. Pan-fry until golden brown and crispy on one side, then flip and pan-fry the other side until similarly golden and crispy. This should take about 5-7 minutes per side. Remove the crispy noodles from the pan and set aside on a plate.
⏱️ 15 min - 3
In a medium bowl, combine the thinly sliced beef sirloin with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Mix well to ensure the beef is evenly coated. This velveting process will make the beef tender.
⏱️ 5 min - 4
Using the same pan (or a clean one if preferred), heat a small amount of oil over high heat. Add the marinated beef and stir-fry quickly until it is cooked through and tender, about 2-3 minutes. Be careful not to overcook. Remove the cooked beef from the pan and set aside with the noodles.
⏱️ 3 min - 5
In a small bowl, whisk together 200 ml of chicken broth, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. In a separate small bowl, create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water until smooth. Set both aside.
⏱️ 2 min - 6
In the same pan used for the beef, add a little more oil if needed. Sauté 1 tablespoon of minced garlic over medium heat until fragrant, about 30 seconds. Add the 100 grams of gai lan florets and 50 grams of sliced mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 7
Pour the prepared chicken gravy mixture (from step 5) into the pan with the vegetables. Bring to a simmer. Once simmering, slowly whisk in the cornstarch slurry until the sauce thickens to your desired consistency. Return the cooked velveted beef to the pan and mix well with the sauce and vegetables.
⏱️ 5 min - 8
To serve, place a portion of the crispy egg noodles on each plate. Spoon the rich chicken gravy with velveted beef and vegetables generously over the noodles. Serve immediately and enjoy the contrast between the crispy noodles and the tender, saucy topping.
⏱️ 5 min