Beijing Beef Noodles
Beijing Beef Noodles
Ingredients
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, plus more for frying
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, chopped, plus more for garnish
- 1 beef bouillon cube, crumbled
- 2 cups water
- 8 ounces rice noodles, thin
- 2 tablespoons brown sugar, packed
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
In a medium bowl, toss the thinly sliced beef with the cornstarch until each piece is well coated.
⏱️ 2 min
- 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until crispy and browned on all sides, about 3-4 minutes per batch. Remove the fried beef from the pan and set aside, leaving any remaining oil in the pan.
⏱️ 7 min
- 3
Add the sliced yellow onion, sliced red bell pepper, minced garlic, and chopped scallions (reserving a small amount for garnish) to the same pan. Sauté for 3-4 minutes until the vegetables begin to soften and become fragrant.
⏱️ 4 min
- 4
Crumble the beef bouillon cube into the pan with the vegetables. Pour in the water and add the rice noodles. Stir gently to combine and ensure the noodles are mostly submerged.
⏱️ 2 min
- 5
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced by about half and the noodles are tender.
⏱️ 7 min
- 6
Stir in the brown sugar, soy sauce, and rice vinegar. Mix well until the sugar is dissolved and the sauce is evenly distributed.
⏱️ 1 min
- 7
Return the cooked beef to the pan with the noodles and sauce. Toss gently to coat the beef and noodles in the sauce.
⏱️ 1 min
- 8
Serve immediately, garnished with the reserved chopped scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beijing Beef Noodles
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, plus more for frying
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, chopped, plus more for garnish
- 1 beef bouillon cube, crumbled
- 2 cups water
- 8 ounces rice noodles, thin
- 2 tablespoons brown sugar, packed
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
In a medium bowl, toss the thinly sliced beef with the cornstarch until each piece is well coated.
⏱️ 2 min - 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until crispy and browned on all sides, about 3-4 minutes per batch. Remove the fried beef from the pan and set aside, leaving any remaining oil in the pan.
⏱️ 7 min - 3
Add the sliced yellow onion, sliced red bell pepper, minced garlic, and chopped scallions (reserving a small amount for garnish) to the same pan. Sauté for 3-4 minutes until the vegetables begin to soften and become fragrant.
⏱️ 4 min - 4
Crumble the beef bouillon cube into the pan with the vegetables. Pour in the water and add the rice noodles. Stir gently to combine and ensure the noodles are mostly submerged.
⏱️ 2 min - 5
Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced by about half and the noodles are tender.
⏱️ 7 min - 6
Stir in the brown sugar, soy sauce, and rice vinegar. Mix well until the sugar is dissolved and the sauce is evenly distributed.
⏱️ 1 min - 7
Return the cooked beef to the pan with the noodles and sauce. Toss gently to coat the beef and noodles in the sauce.
⏱️ 1 min - 8
Serve immediately, garnished with the reserved chopped scallions.
⏱️ 1 min