Brothy Shanghai Noodles with Beef
Brothy Shanghai Noodles with Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Broth and Noodles
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 8 baby bok choy, halved lengthwise
- 4 scallions, sliced, for garnish
- as needed chili oil, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the Shanghai noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 3-5 minutes. Drain well and set aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef in a single layer and sear for 2-3 minutes per side until browned. Do not overcrowd the pot; cook in batches if necessary. Remove the beef from the pot and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the beef broth, 2 tablespoons soy sauce, rice vinegar, and sugar. Bring the broth to a simmer, then reduce heat to medium-low and let it gently simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 6
Add the baby bok choy to the simmering broth and cook for 3-4 minutes, or until tender-crisp.
⏱️ 4 min
- 7
Return the seared beef to the pot with the broth and bok choy. Stir to combine and heat through for 1-2 minutes.
⏱️ 2 min
- 8
To serve, divide the cooked Shanghai noodles among four large bowls. Ladle the brothy beef and bok choy mixture over the noodles. Garnish generously with sliced scallions and a drizzle of chili oil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Shanghai Noodles with Beef
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Broth and Noodles
- 1 pound Shanghai noodles, fresh or dried
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 8 baby bok choy, halved lengthwise
- 4 scallions, sliced, for garnish
- as needed chili oil, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the Shanghai noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 3-5 minutes. Drain well and set aside.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef in a single layer and sear for 2-3 minutes per side until browned. Do not overcrowd the pot; cook in batches if necessary. Remove the beef from the pot and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the beef broth, 2 tablespoons soy sauce, rice vinegar, and sugar. Bring the broth to a simmer, then reduce heat to medium-low and let it gently simmer for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 6
Add the baby bok choy to the simmering broth and cook for 3-4 minutes, or until tender-crisp.
⏱️ 4 min - 7
Return the seared beef to the pot with the broth and bok choy. Stir to combine and heat through for 1-2 minutes.
⏱️ 2 min - 8
To serve, divide the cooked Shanghai noodles among four large bowls. Ladle the brothy beef and bok choy mixture over the noodles. Garnish generously with sliced scallions and a drizzle of chili oil, if desired.
⏱️ 2 min