Beef Shanghai Noodles with Black Bean Sauce
Beef Shanghai Noodles with Black Bean Sauce
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Black Bean Sauce
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 bell pepper, red or green, sliced
- 1/2 yellow onion, sliced
- 3 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the black bean sauce. In a small bowl, whisk together the rinsed and chopped fermented black beans, minced garlic, grated ginger, soy sauce, Shaoxing wine, oyster sauce, granulated sugar, chicken broth, and cornstarch. Set aside.
⏱️ 10 min
- 3
Cook the Shanghai noodles according to package directions. If using fresh noodles, they usually require only a few minutes. Drain well and set aside.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Add another 1 tablespoon of vegetable oil to the same wok. Add the broccoli florets, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 6
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour the prepared black bean sauce mixture into the hot oil and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 7
Add the cooked beef and drained noodles back into the wok with the vegetables and thickened sauce. Toss everything together until well combined and heated through. Ensure the noodles are evenly coated with the sauce.
⏱️ 3 min
- 8
Serve immediately, garnished with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Shanghai Noodles with Black Bean Sauce
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Black Bean Sauce
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
For the Noodles and Vegetables
- 1 pound Shanghai noodles, fresh or dried
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 bell pepper, red or green, sliced
- 1/2 yellow onion, sliced
- 3 tablespoons vegetable oil, divided
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the black bean sauce. In a small bowl, whisk together the rinsed and chopped fermented black beans, minced garlic, grated ginger, soy sauce, Shaoxing wine, oyster sauce, granulated sugar, chicken broth, and cornstarch. Set aside.
⏱️ 10 min - 3
Cook the Shanghai noodles according to package directions. If using fresh noodles, they usually require only a few minutes. Drain well and set aside.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Add another 1 tablespoon of vegetable oil to the same wok. Add the broccoli florets, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour the prepared black bean sauce mixture into the hot oil and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 7
Add the cooked beef and drained noodles back into the wok with the vegetables and thickened sauce. Toss everything together until well combined and heated through. Ensure the noodles are evenly coated with the sauce.
⏱️ 3 min - 8
Serve immediately, garnished with sliced green onions.
⏱️ 2 min