Hong Kong Beef Macaroni
Hong Kong Beef Macaroni
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For the Stir-fry
- 8 ounces elbow macaroni
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 1 head broccoli, cut into florets
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
For the Sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of sugar, and 1/4 teaspoon of black pepper. Mix well to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 2 min
- 2
Bring a large pot of salted water to a rolling boil. Add the 8 ounces of elbow macaroni and cook according to the package directions until it is al dente (tender but still firm to the bite). Drain the cooked macaroni and set it aside.
⏱️ 10 min
- 3
While the beef is marinating and the macaroni is cooking, prepare the vegetables. Cut 1 head of broccoli into bite-sized florets. Thinly slice 2 carrots and 1 red bell pepper. Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger.
⏱️ 10 min
- 4
In a small bowl, whisk together 1/4 cup of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of cornstarch, and 1/4 cup of water until the mixture is smooth and the cornstarch has dissolved.
⏱️ 2 min
- 5
Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over high heat until it is shimmering and just about to smoke. Add the marinated beef in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 1-2 minutes until the beef is browned and mostly cooked through. Remove the cooked beef from the pan and set it aside.
⏱️ 3 min
- 6
To the same wok, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become fragrant. Add the broccoli florets and sliced carrots to the wok. Continue to stir-fry for 3-4 minutes until they are slightly tender-crisp. Next, add the sliced red bell pepper and stir-fry for another 1-2 minutes until it is tender-crisp.
⏱️ 7 min
- 7
Return the cooked beef and the drained macaroni to the wok with the stir-fried vegetables. Pour the prepared stir-fry sauce evenly over all the ingredients in the wok. Toss continuously for 1-2 minutes, allowing the sauce to thicken and evenly coat the beef, macaroni, and vegetables.
⏱️ 2 min
- 8
Serve the Hong Kong Beef Macaroni hot immediately. Enjoy this quick, comforting, and flavorful dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Beef Macaroni
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For the Stir-fry
- 8 ounces elbow macaroni
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 1 head broccoli, cut into florets
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
For the Sauce
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of sugar, and 1/4 teaspoon of black pepper. Mix well to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 2 min - 2
Bring a large pot of salted water to a rolling boil. Add the 8 ounces of elbow macaroni and cook according to the package directions until it is al dente (tender but still firm to the bite). Drain the cooked macaroni and set it aside.
⏱️ 10 min - 3
While the beef is marinating and the macaroni is cooking, prepare the vegetables. Cut 1 head of broccoli into bite-sized florets. Thinly slice 2 carrots and 1 red bell pepper. Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger.
⏱️ 10 min - 4
In a small bowl, whisk together 1/4 cup of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of cornstarch, and 1/4 cup of water until the mixture is smooth and the cornstarch has dissolved.
⏱️ 2 min - 5
Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over high heat until it is shimmering and just about to smoke. Add the marinated beef in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 1-2 minutes until the beef is browned and mostly cooked through. Remove the cooked beef from the pan and set it aside.
⏱️ 3 min - 6
To the same wok, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until they become fragrant. Add the broccoli florets and sliced carrots to the wok. Continue to stir-fry for 3-4 minutes until they are slightly tender-crisp. Next, add the sliced red bell pepper and stir-fry for another 1-2 minutes until it is tender-crisp.
⏱️ 7 min - 7
Return the cooked beef and the drained macaroni to the wok with the stir-fried vegetables. Pour the prepared stir-fry sauce evenly over all the ingredients in the wok. Toss continuously for 1-2 minutes, allowing the sauce to thicken and evenly coat the beef, macaroni, and vegetables.
⏱️ 2 min - 8
Serve the Hong Kong Beef Macaroni hot immediately. Enjoy this quick, comforting, and flavorful dish.
⏱️ 1 min