Quick Beef Shanghai Noodles Stir-Fry
Quick Beef Shanghai Noodles Stir-Fry
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (optional, for color)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
For the Stir-Fry
- 16 ounces Shanghai noodles, fresh or dried, cooked according to package directions
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, medium, thinly sliced
- 4 cups bok choy, chopped
- 1 cup carrots, julienned
- 2 green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, 1/2 teaspoon sesame oil, and black pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together 3 tablespoons soy sauce, dark soy sauce (if using), oyster sauce, rice vinegar, granulated sugar, and chicken broth. Set the sauce aside.
⏱️ 2 min
- 3
Cook the Shanghai noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside.
⏱️ 5 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 and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced yellow onion, chopped bok choy, and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Return the cooked beef to the wok. Add the cooked Shanghai noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min
- 8
Continue to stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Serve immediately, garnished with chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Beef Shanghai Noodles Stir-Fry
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (optional, for color)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth
For the Stir-Fry
- 16 ounces Shanghai noodles, fresh or dried, cooked according to package directions
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, medium, thinly sliced
- 4 cups bok choy, chopped
- 1 cup carrots, julienned
- 2 green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, cornstarch, 1/2 teaspoon sesame oil, and black pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together 3 tablespoons soy sauce, dark soy sauce (if using), oyster sauce, rice vinegar, granulated sugar, and chicken broth. Set the sauce aside.
⏱️ 2 min - 3
Cook the Shanghai noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside.
⏱️ 5 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 and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced yellow onion, chopped bok choy, and julienned carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Return the cooked beef to the wok. Add the cooked Shanghai noodles and pour the prepared sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated with the sauce.
⏱️ 3 min - 8
Continue to stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Serve immediately, garnished with chopped green onions.
⏱️ 2 min