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Beef Pan-Fried Noodles

Beef Pan-Fried Noodles
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Beef Pan-Fried Noodles is a classic Chinese-style dish that turns simple ingredients into a restaurant-quality meal at home. Crispy golden noodles form the base, topped with juicy marinated beef, tender vegetables, and a rich, savory sauce. The contrast between crunchy noodles and silky sauce makes this dish incredibly satisfying and perfect for a comforting homemade dinner.

Ingredients

Scale

Beef & Marinade

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

  • 2 tablespoons Shaoxing wine (or dry sherry)

  • 2 teaspoons cornstarch

  • ¼ teaspoon salt

Noodles

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

Sauce

  • 1 cup low-sodium beef broth

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 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, cut into thin strips

Instructions

  1. Marinate the Beef
    In a medium bowl, combine the beef with Shaoxing wine, cornstarch, and salt. Toss until evenly coated. Set aside while preparing other ingredients.

  2. Mix the Sauce
    In another bowl, combine all sauce ingredients. Stir well until the cornstarch is fully dissolved.

  3. Prepare the Noodles
    Cook the noodles according to package instructions. Drain well and let them dry slightly in a colander.

  4. Pan-Fry the Noodles
    Heat 2 tablespoons peanut oil in a large heavy-bottomed pan over medium-high heat.
    Spread the noodles into a flat patty. Cook without moving until the bottom is golden and crispy. Flip and cook the other side until crisp. Add a little more oil if needed. Transfer noodles to a large serving plate.

  5. Cook the Beef
    Add 1 tablespoon oil to the same pan. Spread the beef in a single layer and let it sear undisturbed for about 30 seconds. Flip and cook briefly until browned but still tender. Remove and set aside.

  6. Stir-Fry the Vegetables
    Add the remaining 1 tablespoon oil to the pan. Add onion and carrots and stir briefly. Add garlic and ginger and cook for 30 seconds until fragrant. Add bok choy and stir-fry for 1 minute until just tender.

  7. Finish the Dish
    Stir the sauce again and pour it into the pan. Bring to a boil and cook until thickened.
    Add the cooked beef back to the pan and stir to combine. Pour everything over the crispy noodles.

  8. Serve
    Serve immediately as a main dish while the noodles are still crispy.

Notes

  • Slice beef thinly: Cutting against the grain keeps the meat tender.

  • Dry the noodles well: Less moisture helps them crisp properly.

  • Don’t overcrowd the pan: Cook noodles and beef in batches if needed.

  • Control sauce thickness: Add a splash of broth if the sauce thickens too much.

  • Vegetable swaps: Snow peas, mushrooms, or napa cabbage work well in place of bok choy.

Find it online: https://tastyquickly.com/beef-pan-fried-noodles/