Name: Crispy Pan Fried Noodles With Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian, Hong Kong, Chinese
Ingredients: 2 tsp cornstarch for marinade; 8 oz flank steak or skirt steak, thinly sliced; 8 oz Hong Kong pan fry noodles; 2 tbsp Shaoxing wine for marinade; 1/4 tsp salt for marinade; 1 cup chicken or beef broth for sauce; 2 tbsp soy sauce for sauce; 2 tbsp oyster sauce for sauce; 1 tbsp Shaoxing wine for sauce; 2 tbsp cornstarch for sauce; 1 tsp honey for sauce; 1/4 tsp white pepper for sauce; 4 tbsp vegetable oil, divided for stir-fry; 4 baby bok choy heads, quartered for stir-fry; 6 cloves garlic, minced for stir-fry

Crispy Pan Fried Noodles With Beef

Dive into a world of flavor with this sizzling stir-fry, combining succulent flank steak and crispy Hong Kong noodles for a dish that's both comforting and exhilarating.

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FEATURED COMMENT

"This recipe was a hit at my dinner party! The perfect blend of textures and flavors. Definitely a new staple in our household."

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Embark on a culinary journey with this exquisite stir-fry, a perfect blend of East meets West. The thinly sliced flank steak, marinated to perfection, pairs wonderfully with the crispy Hong Kong noodles, creating a dish that's rich in flavor and texture. Each bite is a delightful experience, with the savory sauce tying everything together in harmony.

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Why This Recipe Will Win You Over:

Not only is this recipe a fusion of tantalizing flavors and textures, but it's also incredibly simple to make. Whether you're cooking for a special occasion or a regular weeknight, this stir-fry is sure to impress.

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Making It Your Own

Feel free to experiment with your choice of vegetables or even substitute chicken for the steak. Vegetarian? Tofu can be a great alternative. The versatility of this recipe allows you to tailor it to your own taste preferences.

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Hungry Yet? Dive Right In!

Get ready to delight your senses and add a splash of excitement to your cooking routine. This stir-fry is more than just a meal; it's a culinary adventure waiting to happen!

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INGREDIENTS

8 oz flank steak or skirt steak, thinly sliced
8 oz Hong Kong pan fry noodles
2 tbsp Shaoxing wine for marinade
2 tsp cornstarch for marinade
1/4 tsp salt for marinade
1 cup chicken or beef broth for sauce
2 tbsp soy sauce for sauce
2 tbsp oyster sauce for sauce
1 tbsp Shaoxing wine for sauce
2 tbsp cornstarch for sauce
1 tsp honey for sauce
1/4 tsp white pepper for sauce
4 tbsp vegetable oil, divided for stir-fry
4 baby bok choy heads, quartered for stir-fry
6 cloves garlic, minced for stir-fry
1 tbsp ginger, minced for stir-fry
1/2 onion, sliced for stir-fry
1/2 red pepper, sliced for stir-fry

INSTRUCTIONS

Combine beef and marinade ingredients, ensuring even coating. Set aside for marinating.
Mix sauce ingredients thoroughly and set aside.
Cook noodles as instructed on the package, drain, and set aside to dry.
In a large pan, heat 2 tbsp oil and fry noodles until golden on both sides. Transfer to serving plate.
Add 1 tbsp oil to pan, cook marinated beef until golden brown and fully cooked. Set aside on a plate.
In the same pan, add remaining oil, onions, red pepper, ginger, and garlic, cook until fragrant.
Add bok choy, cook until softened.
Stir sauce, add to the pan, and cook until it thickens.
Return beef to pan, stir to combine, and pour over fried noodles.

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Enjoy! ♡

Connie Cooks

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Keywords: Flank Steak, Hong Kong Noodles, Stir-Fry, Asian Cuisine, Comfort Food, Weeknight Dinner, Easy Recipe, Family Meal, Crispy Noodles, Savory Sauce

Crispy Pan Fried Noodles With Beef

Total Time:
40 minutes
Yield:
4 servings

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Dive into a world of flavor with this sizzling stir-fry, combining succulent flank steak and crispy Hong Kong noodles for a dish that's both comforting and exhilarating.

INGREDIENTS

8 oz flank steak or skirt steak, thinly sliced
8 oz Hong Kong pan fry noodles
2 tbsp Shaoxing wine for marinade
2 tsp cornstarch for marinade
1/4 tsp salt for marinade
1 cup chicken or beef broth for sauce
2 tbsp soy sauce for sauce
2 tbsp oyster sauce for sauce
1 tbsp Shaoxing wine for sauce
2 tbsp cornstarch for sauce
1 tsp honey for sauce
1/4 tsp white pepper for sauce
4 tbsp vegetable oil, divided for stir-fry
4 baby bok choy heads, quartered for stir-fry
6 cloves garlic, minced for stir-fry
1 tbsp ginger, minced for stir-fry
1/2 onion, sliced for stir-fry
1/2 red pepper, sliced for stir-fry

INSTRUCTIONS

Marinate the beef with Shaoxing wine, cornstarch, and salt.
Prepare the sauce with broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, honey, and white pepper.
Cook the noodles as per package instructions and then fry until golden.
Cook the marinated beef until browned and set aside.
Sauté onions, red pepper, ginger, and garlic.
Add bok choy and stir-fry until softened.
Stir the sauce again and add to the pan, cooking until thickened.
Return the beef to the pan, combine, and serve over fried noodles.

Nutrition Facts

4 servings
450
per serving

(% Daily Value)

Total Fat: 20g (30%)

Sodium: 850mg. (30%)

Dietary Fiber: 2g (8%)

Protein: 25g

Vitamin C: 20mg (28%)

Potassium: 400mg (12%)

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Cholesterol: 60mg (20%)

Total Carbohydrate: 40g (14%)

Sugars: 5g

Vitamin A: 500µg (50%)

Iron 3mg (16%)

Phosphorus 250mg (25%)

Keywords:

Flank Steak, Hong Kong Noodles, Stir-Fry, Asian Cuisine, Comfort Food, Weeknight Dinner, Easy Recipe, Family Meal, Crispy Noodles, Savory Sauce