Homemade Beef Pan-Fried Noodles
The aroma of savory soy sauce and toasted sesame oil hitting a hot wok is the ultimate signal that a restaurant-quality meal is just minutes away. These Beef Pan-Fried Noodles are a triumph of texture, featuring tender, marinated beef strips and crisp-tender bok choy nestled against a nest of golden, crunchy thin noodles.
Ingredients
- 10 oz thin Hong Kong-style egg noodles
- ¾ lb flank steak thinly sliced against the grain
- 2 cups baby bok choy chopped
- 1 small onion sliced
- 1 medium carrot julienned
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ cup chicken broth
- Vegetable oil for frying
Instructions
- Noodles: Cook noodles in boiling water for 1-2 minutes. Drain, rinse with cold water, and pat dry.
- Crisp: Heat 2 tbsp oil in a large skillet over medium-high heat. Spread noodles into an even layer and fry for 3-5 minutes per side until golden and crispy. Transfer to a serving platter.
- Beef: Heat 1 tbsp oil in the same pan. Sear beef strips for 2 minutes until browned. Remove and set aside.
- Stir-Fry: Add a little more oil if needed, then stir-fry garlic, ginger, onion, and carrot for 2 minutes. Add bok choy and cook for 1 minute.
- Sauce: Return beef to the pan and pour in the whisked sauce ingredients. Simmer for 1-2 minutes until thickened.
- Serve: Pour the beef and vegetable stir-fry over the crispy noodles. Garnish with sesame seeds if desired.