Wok-Fired Spicy Minced Beef Noodles
Dim Sim LimWok-Fired Spicy Minced Beef Noodles
Ingredients
For the "Wolf of Wok Street" Beef
- 1 pound ground beef, 80/20 lean, minced
- 1 tablespoon soy sauce, light
- 1 tablespoon Chinese cooking wine
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For the Aromatic Firepower
- 2 tablespoons fresh ginger, finely minced with a cleaver
- 3 cloves garlic, finely minced with a cleaver
- 2 red chilies, bird's eye, thinly sliced (or more for extra heat, you animal!)
- 1/2 cup green onions, sliced, white and green parts separated
For the Insane Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'yum yum' secret weapon!)
- 1 teaspoon cornstarch
- 1/4 cup water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other thick fresh egg noodles
- 4 cups bok choy, chopped into 1-inch pieces
- 3 tablespoons vegetable oil, high smoke point
For the Garnish (Make it POP!)
- 2 tablespoons crispy chili oil, for drizzling
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, sliced, green parts only
Instructions
- 1
First things first, let's get that beef ready! In a bowl, combine the ground beef with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Mix it up with your hands until just combined. Don't overmix, we want that tender texture! Set it aside to marinate while we prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min
- 2
Now, let's get our sauce in order. In a separate bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, 1 tablespoon Chinese cooking wine, sugar, chicken powder, MSG (the 'yum yum'!), cornstarch, and water. Mix it until it's smooth and there are no lumps. This is your flavor bomb, ready to deploy!
⏱️ 3 min
- 3
Get your wok screaming hot! We're talking smoking, people! Add 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is how we build that wok hei! Once it's smoking, add your marinated beef. Break it up with your metal spatula and stir-fry vigorously until it's beautifully browned and crispy. We're looking for that glorious caramelization! Remove the beef from the wok and set it aside, leaving any rendered fat behind.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Immediately toss in your minced ginger, garlic, and sliced red chilies. Stir-fry for about 30 seconds until incredibly fragrant. Don't let it burn, just awaken those aromatics! Add the white parts of your green onions and stir-fry for another 15 seconds. Woo! That's the smell of pure flavor!
⏱️ 1 min
- 5
Now, for the noodles! Add the fresh Shanghai noodles to the wok. If they're a bit stuck together, a splash of water can help loosen them up. Toss and stir-fry the noodles for 2-3 minutes until they start to get a little char and become slightly tender. We want that texture, baby!
⏱️ 3 min
- 6
Return the cooked beef to the wok with the noodles. Add the chopped bok choy. Give it a quick toss for about 1 minute until the bok choy starts to wilt but still has a nice crunch. We're all about that texture contrast!
⏱️ 2 min
- 7
Give your prepared sauce a quick whisk again, then pour it over the noodles, beef, and vegetables. Toss everything like a madman, ensuring every strand of noodle and every piece of beef is coated in that glorious, glossy sauce. Cook for another 1-2 minutes until the sauce thickens and clings to everything. Boom! That's how you get flavor!
⏱️ 2 min
- 8
Now we serve! Divide the piping hot noodles into individual bowls. Drizzle generously with crispy chili oil – don't be shy! Garnish with fresh cilantro and the green parts of your sliced green onions. This isn't just food, it's an experience! Enjoy, you legends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Spicy Minced Beef Noodles
For the "Wolf of Wok Street" Beef
- 1 pound ground beef, 80/20 lean, minced
- 1 tablespoon soy sauce, light
- 1 tablespoon Chinese cooking wine
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For the Aromatic Firepower
- 2 tablespoons fresh ginger, finely minced with a cleaver
- 3 cloves garlic, finely minced with a cleaver
- 2 red chilies, bird's eye, thinly sliced (or more for extra heat, you animal!)
- 1/2 cup green onions, sliced, white and green parts separated
For the Insane Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'yum yum' secret weapon!)
- 1 teaspoon cornstarch
- 1/4 cup water
For the Noodles & Vegetables
- 1 pound fresh Shanghai noodles, or other thick fresh egg noodles
- 4 cups bok choy, chopped into 1-inch pieces
- 3 tablespoons vegetable oil, high smoke point
For the Garnish (Make it POP!)
- 2 tablespoons crispy chili oil, for drizzling
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, sliced, green parts only
Instructions
- 1
First things first, let's get that beef ready! In a bowl, combine the ground beef with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Mix it up with your hands until just combined. Don't overmix, we want that tender texture! Set it aside to marinate while we prep everything else. This is where the flavor journey begins, baby!
⏱️ 5 min - 2
Now, let's get our sauce in order. In a separate bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, 1 tablespoon Chinese cooking wine, sugar, chicken powder, MSG (the 'yum yum'!), cornstarch, and water. Mix it until it's smooth and there are no lumps. This is your flavor bomb, ready to deploy!
⏱️ 3 min - 3
Get your wok screaming hot! We're talking smoking, people! Add 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is how we build that wok hei! Once it's smoking, add your marinated beef. Break it up with your metal spatula and stir-fry vigorously until it's beautifully browned and crispy. We're looking for that glorious caramelization! Remove the beef from the wok and set it aside, leaving any rendered fat behind.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Immediately toss in your minced ginger, garlic, and sliced red chilies. Stir-fry for about 30 seconds until incredibly fragrant. Don't let it burn, just awaken those aromatics! Add the white parts of your green onions and stir-fry for another 15 seconds. Woo! That's the smell of pure flavor!
⏱️ 1 min - 5
Now, for the noodles! Add the fresh Shanghai noodles to the wok. If they're a bit stuck together, a splash of water can help loosen them up. Toss and stir-fry the noodles for 2-3 minutes until they start to get a little char and become slightly tender. We want that texture, baby!
⏱️ 3 min - 6
Return the cooked beef to the wok with the noodles. Add the chopped bok choy. Give it a quick toss for about 1 minute until the bok choy starts to wilt but still has a nice crunch. We're all about that texture contrast!
⏱️ 2 min - 7
Give your prepared sauce a quick whisk again, then pour it over the noodles, beef, and vegetables. Toss everything like a madman, ensuring every strand of noodle and every piece of beef is coated in that glorious, glossy sauce. Cook for another 1-2 minutes until the sauce thickens and clings to everything. Boom! That's how you get flavor!
⏱️ 2 min - 8
Now we serve! Divide the piping hot noodles into individual bowls. Drizzle generously with crispy chili oil – don't be shy! Garnish with fresh cilantro and the green parts of your sliced green onions. This isn't just food, it's an experience! Enjoy, you legends!
⏱️ 1 min