Beef Pan-Fried Noodles
A savory and satisfying dish made with tender slices of beef, crisp vegetables, and golden pan-fried noodles, all tossed in a flavorful Asian-style sauce.
Ingredients
- 8 oz egg noodles or Hong Kong-style pan-fry noodles
- 1 tbsp vegetable oil for noodles
- 1 tbsp sesame oil
- 3/4 lb flank steak thinly sliced against the grain
- 1 tbsp soy sauce for beef marinade
- 1 tsp cornstarch for beef marinade
- 2 tbsp soy sauce for sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1/2 cup beef broth or water
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- 2 cups bok choy or Napa cabbage chopped
- 1/2 red bell pepper sliced
- 1/2 cup bean sprouts
- 2 green onions sliced
- 2 cloves garlic minced
- 1 tbsp vegetable oil for stir-frying
Instructions
- Cook the noodles according to package instructions. Drain and toss with 1 tbsp vegetable oil to prevent sticking.
- Heat a large skillet or wok over medium-high heat. Add a bit of oil and spread the noodles in an even layer. Let them crisp undisturbed for 3–4 minutes, flip, and pan-fry the other side until golden. Remove and set aside.
- In a bowl, marinate the beef with 1 tbsp soy sauce and 1 tsp cornstarch for 10 minutes.
- In a separate bowl, mix the sauce ingredients: 2 tbsp soy sauce, oyster sauce, hoisin sauce, beef broth, and sugar.
- Heat 1 tbsp vegetable oil in the skillet or wok. Add beef and stir-fry until browned. Remove and set aside.
- Add garlic, bok choy, bell pepper, and bean sprouts to the skillet. Stir-fry for 2–3 minutes.
- Return the beef to the pan, pour in the sauce, and stir to combine. Add the cornstarch slurry to thicken the sauce.
- Add the pan-fried noodles and toss everything together until well coated and heated through. Garnish with green onions and a drizzle of sesame oil.
- Serve hot and enjoy!
Notes
- Use pre-cooked noodles for quicker prep.
- Customize with your favorite vegetables or protein.
- For extra heat, add chili garlic sauce or red pepper flakes.