Description
Sizzling beef stir-fry with bok choy over pan-fried noodles bring Chinese kitchen magic to home cooking. Crunchy beef and tender greens dance over golden noodles, delivering bold flavor and satisfying texture you won’t forget.
Ingredients
Scale
Main Proteins and Noodles:
- 8 ounces (225 grams) flank steak or skirt steak, thinly sliced against the grain
- 8 ounces (225 grams) fresh Hong Kong pan fry noodles (or another type of thin noodles)
Vegetables and Aromatics:
- 4 heads baby bok choy (quartered)
- 4 cloves garlic (minced)
- 1-inch piece ginger (minced)
- 1/2 yellow onion (sliced)
- 1/2 carrot (sliced into strips)
Sauces, Seasonings, and Cooking Liquids:
- 2 tablespoons low-sodium beef broth (to replace Shaoxing wine)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon Chinkiang vinegar
- 1/4 teaspoon white pepper
- 4 tablespoons peanut oil (divided)
Instructions
- Marinate beef in a mixture of beef broth, cornstarch, and salt, ensuring even coating. Let rest while preparing other components.
- Whisk sauce ingredients together in a separate bowl, guaranteeing complete cornstarch dissolution.
- Cook noodles per package instructions, then drain and allow to air-dry completely.
- Heat peanut oil in a heavy-bottomed pan over medium-high heat. Create a crispy noodle pancake by spreading noodles evenly, cooking until golden brown on both sides (approximately 3-4 minutes per side). Transfer to serving plate.
- In the same pan, sear marinated beef in a single layer. Cook undisturbed for 30 seconds, then flip and brown opposite side. Remove beef, reserving pan juices.
- Sauté onion and carrot strips quickly. Add ginger and garlic, stirring for 30 seconds until aromatic.
- Introduce baby bok choy, stir-frying for one minute until slightly softened.
- Pour prepared sauce into the pan, stirring continuously until it boils and thickens (about 2 minutes).
- Reintroduce cooked beef to the vegetable mixture, coating thoroughly with sauce.
- Cascade stir-fry over crispy noodles, serving immediately while hot and texturally dynamic.
Notes
- Marinate beef ahead of time for deeper flavor infusion, allowing meat to absorb seasonings more effectively.
- Use high heat and avoid overcrowding the pan to achieve that perfect golden-brown crispy beef texture without steaming.
- For gluten-free adaptation, swap regular soy sauce with tamari and use gluten-free noodles to maintain authentic stir-fry experience.
- Prep all ingredients before cooking to ensure smooth, quick stir-frying process and prevent burning or overcooking components.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 613 kcal
- Sugar: 3 g
- Sodium: 1080 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 65 mg