Spicy Beef Pan-Fried Noodles
Spicy Beef Pan-Fried Noodles
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles
- 1 pound fresh chow mein noodles, (or dried egg noodles, cooked according to package directions)
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon chili garlic sauce, (adjust to taste)
- 1 teaspoon sugar
- 1/4 cup chicken broth
For the Stir-Fry
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 3 scallions, sliced, white and green parts separated
- 1 cup bean sprouts
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the beef. Let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 30 minutes.
⏱️ 20 min
- 2
If using fresh chow mein noodles, separate them gently. If using dried egg noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 5 min
- 3
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, chili garlic sauce, sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min
- 7
Add the cooked noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
⏱️ 3 min
- 8
Return the cooked beef to the wok. Add the bean sprouts and the green parts of the scallions. Toss for another 1-2 minutes until the bean sprouts are slightly wilted and all ingredients are well combined and hot.
⏱️ 2 min
- 9
Serve immediately and enjoy your Spicy Beef Pan-Fried Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Pan-Fried Noodles
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles
- 1 pound fresh chow mein noodles, (or dried egg noodles, cooked according to package directions)
- 2 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon chili garlic sauce, (adjust to taste)
- 1 teaspoon sugar
- 1/4 cup chicken broth
For the Stir-Fry
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 3 scallions, sliced, white and green parts separated
- 1 cup bean sprouts
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the beef. Let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 30 minutes.
⏱️ 20 min - 2
If using fresh chow mein noodles, separate them gently. If using dried egg noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 5 min - 3
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, chili garlic sauce, sugar, and chicken broth for the sauce. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min - 7
Add the cooked noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
⏱️ 3 min - 8
Return the cooked beef to the wok. Add the bean sprouts and the green parts of the scallions. Toss for another 1-2 minutes until the bean sprouts are slightly wilted and all ingredients are well combined and hot.
⏱️ 2 min - 9
Serve immediately and enjoy your Spicy Beef Pan-Fried Noodles!
⏱️ 1 min