Description
Craving that perfect blend of tender beef, crisp veggies, and rich, umami-packed sauce with perfectly pan-fried noodles? This Sizzling Beef Pan-Fried Noodles recipe is your answer! It’s a flavor explosion you can whip up in under 30 minutes, bringing restaurant-quality Chinese-inspired cuisine to your table. Let’s bring the sizzle to your kitchen!
Ingredients
Scale
For the Beef and Marinade:
- 8 oz (225 g) beef tenderloin, thinly sliced against the grain
- 2 tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- ¼ teaspoon salt
For the Sauce:
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- ¼ teaspoon Chinkiang vinegar
- ¼ teaspoon white pepper
For the Stir-Fry:
- 8 oz (225 g) fresh Hong Kong pan fry noodles (or other thin noodles)
- 4 tablespoons peanut oil (divided)
- 4 heads baby bok choy, quartered
- 4 cloves garlic, minced
- 1 inch (2.5 cm) ginger, minced
- ½ yellow onion, sliced
- ½ carrot, sliced into strips
Optional Toppings:
- Sesame seeds
- Sliced scallions
- Chili flakes
Instructions
1. Marinate the Beef:
- In a medium bowl, combine the beef slices with rice wine vinegar, cornstarch, and salt. Toss well to coat.
- Let the beef marinate for at least 15 minutes while you prepare the other components.
2. Make the Sauce:
- In a separate bowl, whisk together beef broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, Chinkiang vinegar, and white pepper until smooth.
- Set the sauce aside.
3. Cook the Noodles:
- Cook the noodles according to the package instructions. Drain and set aside.
4. Stir-Fry the Vegetables:
- Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat.
- Add the baby bok choy, garlic, ginger, onion, and carrot to the skillet. Stir-fry for 4-5 minutes until the veggies are tender-crisp.
- Remove the vegetables from the skillet and set them aside.
5. Cook the Beef:
- In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat.
- Add the marinated beef slices in a single layer. Stir-fry for 3-4 minutes until browned and cooked through.
6. Combine and Cook:
- Return the stir-fried vegetables to the skillet with the beef.
- Pour the prepared sauce over the beef and vegetables, stirring constantly until the sauce thickens (about 2-3 minutes).
- Add the cooked noodles to the skillet and toss everything together until evenly coated in the sauce and heated through.
7. Serve:
- Divide the sizzling beef pan-fried noodles among serving plates.
- Garnish with sesame seeds, sliced scallions, or chili flakes for an extra pop of flavor. Serve immediately and enjoy!
Notes
- Customizable Protein: Swap the beef for chicken, shrimp, or tofu for a twist.
- Vegetable Variations: Add bell peppers, broccoli, or mushrooms to the stir-fry.
- No Peanut Oil? Substitute with vegetable oil or avocado oil for a similar result.
- Make Ahead: The sauce and beef can be prepped ahead of time for quicker assembly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese