Crispy Beef Stir-fried Noodle
Crispy Beef Stir-fried Noodle
Ingredients
For the Noodles and Egg
- 1 pound egg noodles
- 2 large eggs
- 2 tablespoons vegetable oil, divided
For the Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-fry
- 2 red chili peppers, chopped, or to taste
- 3 cloves garlic, minced
- 4 cups bean sprouts
- 2 tablespoons dark soy sauce
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Chinese chili pepper powder, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the egg noodles and cook for approximately 2 minutes, or until al dente. Drain the noodles immediately, rinse thoroughly under cold water to stop cooking and remove excess starch, then spread them out on a clean surface or colander to air-dry while you prepare the other ingredients. This prevents sticking.
⏱️ 5 min
- 2
In a medium bowl, whisk the 2 large eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until cooked through. Remove the scrambled egg from the wok and set aside.
⏱️ 3 min
- 3
In a separate bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Mix well to coat the beef.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok and increase heat to high. Add the marinated beef in a single layer, spreading it out to ensure it cooks evenly and crisply. Stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside with the scrambled egg.
⏱️ 4 min
- 5
In the same wok, add the chopped red chili peppers and minced garlic. Stir-fry for about 30 seconds until fragrant. Add the bean sprouts and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Return the air-dried egg noodles to the wok with the aromatics and bean sprouts. Drizzle the dark soy sauce over the noodles for color and flavor. Add the salt.
⏱️ 2 min
- 7
Return the cooked beef and scrambled egg pieces to the wok. Add the Chinese chili pepper powder. Vigorously stir-fry and toss all ingredients together for 2-3 minutes, ensuring everything is well combined, heated through, and evenly coated with the sauce.
⏱️ 3 min
- 8
Serve immediately as a towering mound of savory, saucy noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Beef Stir-fried Noodle
Ingredients
For the Noodles and Egg
- 1 pound egg noodles
- 2 large eggs
- 2 tablespoons vegetable oil, divided
For the Beef
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Stir-fry
- 2 red chili peppers, chopped, or to taste
- 3 cloves garlic, minced
- 4 cups bean sprouts
- 2 tablespoons dark soy sauce
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Chinese chili pepper powder, or to taste
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the egg noodles and cook for approximately 2 minutes, or until al dente. Drain the noodles immediately, rinse thoroughly under cold water to stop cooking and remove excess starch, then spread them out on a clean surface or colander to air-dry while you prepare the other ingredients. This prevents sticking.
⏱️ 5 min - 2
In a medium bowl, whisk the 2 large eggs. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until cooked through. Remove the scrambled egg from the wok and set aside.
⏱️ 3 min - 3
In a separate bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Mix well to coat the beef.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok and increase heat to high. Add the marinated beef in a single layer, spreading it out to ensure it cooks evenly and crisply. Stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside with the scrambled egg.
⏱️ 4 min - 5
In the same wok, add the chopped red chili peppers and minced garlic. Stir-fry for about 30 seconds until fragrant. Add the bean sprouts and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Return the air-dried egg noodles to the wok with the aromatics and bean sprouts. Drizzle the dark soy sauce over the noodles for color and flavor. Add the salt.
⏱️ 2 min - 7
Return the cooked beef and scrambled egg pieces to the wok. Add the Chinese chili pepper powder. Vigorously stir-fry and toss all ingredients together for 2-3 minutes, ensuring everything is well combined, heated through, and evenly coated with the sauce.
⏱️ 3 min - 8
Serve immediately as a towering mound of savory, saucy noodles.
⏱️ 1 min