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Beef Pan-Fried Noodles (Crispy, Saucy, Better Than Takeout)

Beef Pan-Fried Noodles (Crispy, Saucy, Better Than Takeout)
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Beef Pan-Fried Noodles bring restaurant-style flavor straight to your kitchen. Crispy golden noodles form the base, topped with juicy marinated beef, tender vegetables, and a rich, savory sauce that ties everything together. This dish delivers bold texture and deep flavor in just 35 minutes, making it perfect for a satisfying homemade Chinese-style dinner.

Ingredients

Scale

Beef & Marinade

  • 8 oz flank steak (or skirt steak), thinly sliced against the grain

  • 2 tbsp Shaoxing wine (or dry sherry)

  • 2 tsp cornstarch

  • 1/4 tsp salt

Noodles

  • 8 oz fresh Hong Kong pan-fry noodles (or thin noodles of choice)

Sauce

  • 1 cup low-sodium beef broth

  • 2 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 2 tbsp cornstarch

  • 1 tsp sugar

  • 1/4 tsp Chinkiang vinegar

  • 1/4 tsp white pepper

Stir-Fry

  • 4 tbsp peanut oil, divided

  • 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 thin strips

Instructions

  • Marinate the Beef
    In a bowl, combine the sliced beef with Shaoxing wine, cornstarch, and salt. Toss to coat evenly and let marinate while preparing the remaining ingredients.

  • Mix the Sauce
    In a separate bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.

  • Prepare the Noodles
    Cook the noodles according to package instructions until just al dente. Drain well and let them dry slightly in a colander.

  • Pan-Fry the Noodles
    Heat 2 tablespoons of peanut oil in a large pan or wok over medium-high heat. Spread the noodles into a flat layer. Cook undisturbed until the bottom is golden and crispy, then flip and cook the other side until crisp. Transfer to a serving plate.

  • Cook the Beef
    Add 1 tablespoon of oil to the same pan. Spread the beef in a single layer and cook undisturbed for about 30 seconds. Flip and stir briefly until mostly cooked, leaving a little pink inside. Remove and set aside.

  • Stir-Fry the Vegetables
    Add the remaining 1 tablespoon oil. Stir-fry onion and carrot for about 1 minute. Add ginger and garlic and cook for 30 seconds until fragrant. Add bok choy and cook until just tender.

  • Finish the Dish
    Stir the sauce again and pour it into the pan. Bring to a simmer and cook until thickened. Add the beef back to the pan and toss to coat. Pour everything over the crispy noodles.

  • Serve
    Serve immediately while the noodles are crisp and the sauce is hot.

Notes

  • Slice beef against the grain for tender bites.

  • Let noodles dry slightly before frying to achieve maximum crispiness.

  • Do not flip noodles too early—letting them sit undisturbed creates a golden crust.

  • Stir the sauce again before adding to ensure the cornstarch doesn’t settle.

Find it online: https://tastyquickly.com/beef-pan-fried-noodles-crispy-saucy-better-than-takeout/