Skip the takeout and make this delicious Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles. Tender Strips of steak with crispy vegetables over a bed of pan-fried noodles, all cloaked in an amazing savory sauce.
Beef Stir-Fry Noodles is a quick and delicious dish that combines tender beef, colorful vegetables, and tasty noodles. This recipe is great for a busy weeknight dinner or any time you crave something satisfying and flavorful. With easy ingredients and simple steps, you can whip up a meal that everyone will love!
Why You’ll Love this Recipe:
Making Beef Stir-Fry Noodles is a fantastic choice for several reasons. First, it’s quick to prepare, taking less than 30 minutes from start to finish. Second, it’s customizable; you can adjust the vegetables and sauces to fit your taste. Finally, this dish offers a balanced meal with protein from the beef and nutrients from the veggies. It’s perfect for those who want a flavorful meal without spending hours in the kitchen.
Ingredients:
Beef and Marinade:
- 8 oz 225 g flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons low-sodium beef broth to replace Shaoxing wine
- 2 teaspoons cornstarch
- ¼ teaspoon salt
Sauce:
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- ¼ teaspoon Chinkiang vinegar
- ¼ teaspoon white pepper
Stir-Fry:
- 4 tablespoons peanut oil divided
- 4 heads baby bok choy quartered
- 4 cloves garlic minced
- 1- inch piece ginger minced
- ½ yellow onion sliced
- ½ carrot sliced into strips
Cook Noodles:
- 8 oz 225 g fresh Hong Kong pan fry noodles (or another type of thin noodles)
Instructions:
Marinate the Beef:
In a medium-sized bowl, combine the beef, low-sodium beef broth, cornstarch, and salt. Toss to coat the beef evenly and set aside to marinate while preparing the other ingredients.
Make the Sauce:
In a separate bowl, combine all the sauce ingredients—beef broth, soy sauce, oyster sauce, cornstarch, sugar, Chinkiang vinegar, and white pepper. Stir thoroughly to ensure the cornstarch is fully dissolved.
Cook the Noodles:
Prepare the noodles according to the package instructions. Drain and set them aside to dry.
In a large heavy-bottomed pan (nonstick or carbon steel), heat 2 tablespoons of peanut oil over medium-high heat. Arrange the noodles into a flat, round patty shape in the pan. Cook without flipping until the bottom turns golden and crispy. Carefully flip the noodles to fry the other side until golden. Add a little extra oil if needed. Once done, transfer the noodles to a large serving plate.
Cook the Beef:
In the same pan, heat 1 tablespoon of peanut oil. Add the marinated beef, spreading it out in a single layer. Let it cook undisturbed for about 30 seconds until the bottom turns golden brown. Flip and cook until browned on the other side. Stir briefly and transfer the cooked beef to a plate, leaving any juices behind.
Stir-Fry the Vegetables:
Add the remaining 1 tablespoon of peanut oil to the pan. Toss in the onion and carrot strips and stir quickly to mix. Add the minced ginger and garlic and stir for about 30 seconds until fragrant.
Bok Choy:
Add the baby bok choy to the pan and stir-fry for another minute until it starts to soften slightly.
Combine and Cook the Sauce:
Stir the sauce mixture one last time to ensure the cornstarch is fully dissolved. Pour the sauce into the pan and cook while stirring until the sauce begins to boil and thicken.
Mix in the Beef:
Return the cooked beef to the pan and stir to combine everything with the sauce and vegetables. Once the sauce reaches your desired consistency, remove from heat.
Serve:
Pour the stir-fry mixture over the crispy noodles. Serve immediately as a main dish and enjoy!
Tips:
- Cut the beef thinly against the grain for a more tender texture.
- Feel free to swap the vegetables based on what you have on hand, like bell peppers or snap peas.
- Don’t overcook the vegetables; they should be tender yet still crisp.
- Make sure the wok or pan is hot enough to give the beef a nice sear.
Variation:
You can easily make this dish with chicken or tofu for a different protein option. Adjust the cooking time accordingly, as chicken would need a bit longer while tofu should just be heated through.
FAQs:
1. Can I use frozen vegetables?
Yes, you can use frozen stir-fry vegetable mixes instead of fresh ones. Just add them to the wok while cooking according to the package instructions.
2. What if I don’t have hoisin sauce?
If you don’t have hoisin sauce, you can skip it, or substitute with a mix of soy sauce and a bit of sugar for sweetness.
3. Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and make sure your noodles are made from rice or another gluten-free option.
How to Store Beef Stir-Fry Noodles:
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay good for up to 3 days. When you want to reheat, simply warm them in a pan over medium heat or in the microwave until heated through. You may want to add a splash of water or soy sauce to bring back some moisture while reheating.
More Recipe Suggestions:
30 Minute Creamy Thai Turmeric Chicken and Noodles
Steak & Shrimp Stir-Fried Noodles
Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles
Equipment
- Wok – Traditional optional
- Wok – Modern optional
- Large Non-Stick Skillet 14-inch optional
Ingredients
Beef and Marinade:
- 8 oz 225 g flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons low-sodium beef broth to replace Shaoxing wine
- 2 teaspoons cornstarch
- ¼ teaspoon salt
Sauce:
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- ¼ teaspoon Chinkiang vinegar
- ¼ teaspoon white pepper
Stir-Fry:
- 4 tablespoons peanut oil divided
- 4 heads baby bok choy quartered
- 4 cloves garlic minced
- 1- inch piece ginger minced
- ½ yellow onion sliced
- ½ carrot sliced into strips
Noodles:
- 8 oz 225 g fresh Hong Kong pan fry noodles (or another type of thin noodles)
Instructions
Marinate the Beef:
- In a medium-sized bowl, combine the beef, low-sodium beef broth, cornstarch, and salt. Toss to coat the beef evenly and set aside to marinate while preparing the other ingredients.
Make the Sauce:
- In a separate bowl, combine all the sauce ingredients—beef broth, soy sauce, oyster sauce, cornstarch, sugar, Chinkiang vinegar, and white pepper. Stir thoroughly to ensure the cornstarch is fully dissolved.
Cook the Noodles:
- Prepare the noodles according to the package instructions. Drain and set them aside to dry.
- In a large heavy-bottomed pan (nonstick or carbon steel), heat 2 tablespoons of peanut oil over medium-high heat. Arrange the noodles into a flat, round patty shape in the pan. Cook without flipping until the bottom turns golden and crispy. Carefully flip the noodles to fry the other side until golden. Add a little extra oil if needed. Once done, transfer the noodles to a large serving plate.
Cook the Beef:
- In the same pan, heat 1 tablespoon of peanut oil. Add the marinated beef, spreading it out in a single layer. Let it cook undisturbed for about 30 seconds until the bottom turns golden brown. Flip and cook until browned on the other side. Stir briefly and transfer the cooked beef to a plate, leaving any juices behind.
Stir-Fry the Vegetables:
- Add the remaining 1 tablespoon of peanut oil to the pan. Toss in the onion and carrot strips and stir quickly to mix. Add the minced ginger and garlic and stir for about 30 seconds until fragrant.
Add the Bok Choy:
- Add the baby bok choy to the pan and stir-fry for another minute until it starts to soften slightly.
Combine and Cook the Sauce:
- Stir the sauce mixture one last time to ensure the cornstarch is fully dissolved. Pour the sauce into the pan and cook while stirring until the sauce begins to boil and thicken.
Mix in the Beef:
- Return the cooked beef to the pan and stir to combine everything with the sauce and vegetables. Once the sauce reaches your desired consistency, remove from heat.
Serve:
- Pour the stir-fry mixture over the crispy noodles. Serve immediately as a main dish and enjoy!
