Beef Pan-Fried Noodles

Method10 steps · about 35 min

1. 1

   Step 1: Combine ALL 8 oz thinly sliced flank steak with ALL 2 tablespoons marinade Shaoxing wine, 2 teaspoons marinade cornstarch and ¼ teaspoon salt. Coat evenly and keep chilled while preparing the other components.

   Uses 8 oz flank steak, thinly sliced against the grain · 2 tablespoons Shaoxing wine for marinade · 2 teaspoons cornstarch for marinade · ¼ teaspoon salt for marinade

2. 2

   Step 2: Mix ALL the sauce ingredients in a separate bowl: 1 cup low-sodium beef broth, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, the separate 1 tablespoon sauce Shaoxing wine, 2 tablespoons sauce cornstarch, 1 teaspoon sugar, ¼ teaspoon Chinkiang vinegar and ¼ teaspoon white pepper. For the optional darker-color variation only, replace 1 teaspoon of the regular soy sauce with 1 teaspoon dark soy sauce; keep the same overall soy-sauce quantity. Reserve this complete sauce for stage 8.

   Uses 1 cup low-sodium beef broth · 2 tablespoons soy sauce · 2 tablespoons oyster sauce · 1 tablespoon Shaoxing wine for sauce · 2 tablespoons cornstarch for sauce · 1 teaspoon sugar · ¼ teaspoon Chinkiang vinegar · ¼ teaspoon white pepper

3. 3

   Step 3: Prepare ALL 8 oz fresh Hong Kong pan-fry noodles according to their package. If boiling is required, cook only until al dente, then drain and let dry in a colander. Some fresh brands permit frying without boiling: for that exclusive route, skip boiling and retain the noodles ready for stage 4. For thin Asian noodle alternatives, cook 1 minute less than the package time; cook pasta alternatives until al dente.

   Uses 8 oz fresh Hong Kong pan-fry noodles · Water for boiling noodles, only if required by the selected noodle package

4. 4

   Step 4: Heat the FIRST 2 tablespoons of the divided peanut oil in a large heavy-bottomed nonstick or carbon-steel pan over medium-high heat. Spread ALL the actual prepared noodles from stage 3 into one large patty. If you selected the ready-to-fry, unboiled package route and the noodles need moisture, add about ¼ cup water to steam them; do not also add this to boiled noodles. Fry until golden underneath, turn and fry the other side until golden. Add a little separate additional peanut oil only if needed; its amount is unspecified. Transfer the complete actual crisp noodle patty to a large serving plate, keeping it separate from the sauce until serving.

   Uses First 2 tablespoons of the 4-tablespoon divided peanut-oil stock · Complete actual noodles prepared by the selected package route · About ¼ cup water ONLY if the unboiled ready-to-fry route needs steam · Additional peanut oil for noodle frying, if needed; amount unspecified

5. 5

   Step 5: Add the NEXT 1 tablespoon of the divided peanut oil to the same pan. Spread ALL the actual marinated beef from stage 1 in one layer. Sear undisturbed for about 30 seconds until golden underneath, turn and brown the other side, then stir and finish cooking until the beef reaches at least 63°C (145°F). Transfer the actual cooked beef to a clean plate and let it rest for at least 3 minutes while you prepare the vegetables.

   Cooked beef: rest at least 3 minutes · 3 minUses Next 1 tablespoon of the 4-tablespoon divided peanut-oil stock · Complete actual marinated flank steak

6. 6

   Step 6: Add the FINAL 1 tablespoon of the divided peanut oil to the same pan. Add ALL the sliced ½ yellow onion and ALL the strips from ½ carrot, and stir a few times. Add ALL the minced 1-inch ginger piece and ALL 4 minced garlic cloves; stir-fry for about 30 seconds until fragrant.

   Garlic and ginger: about 30 seconds · 1 minUses Final 1 tablespoon of the 4-tablespoon divided peanut-oil stock · ½ yellow onion, sliced · ½ carrot, sliced into strips · One 1-inch piece of fresh ginger, minced · 4 cloves garlic, minced

7. 7

   Step 7: Add ALL 4 quartered baby bok choy heads to ALL the actual onion, carrot, garlic, ginger and oil from stage 6. Stir-fry for about 1 minute, until the vegetables begin to soften.

   Bok choy: about 1 minute · 1 minUses 4 heads baby bok choy, quartered · Complete actual stir-fried onion carrot and aromatics

8. 8

   Step 8: Stir ALL the actual sauce mixture from stage 2 again to resuspend its cornstarch, then pour it into ALL the actual stir-fried vegetables and aromatics from stage 7. Stir, bring to a boil and continue cooking until the sauce begins to thicken.

   Uses Complete actual mixed brown sauce with its separate sauce cornstarch · Complete actual stir-fried vegetables and aromatics

9. 9

   Step 9: After its minimum 3-minute rest, return ALL the actual cooked beef from stage 5 and its collected juices to ALL the actual thickening sauce and vegetables from stage 8. Stir to combine and cook until the sauce reaches the desired consistency. Immediately pour the complete actual beef-and-vegetable sauce over ALL the actual crisp noodle patty from stage 4. If briefly delaying service, keep the sauce covered and separate from the noodles and combine only immediately before serving, so the noodles stay crisp.

   Uses Complete actual cooked rested flank steak and collected juices · Complete actual thickening brown sauce and vegetables · Complete actual crisp pan-fried noodle patty

   
10. 10

    Step 10: Serve ALL the actual assembled beef pan-fried noodles from stage 9 immediately as 4 portions. Refrigerate any leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days; reheat a later portion throughout to 74°C (165°F).

    Uses Complete actual assembled beef pan-fried noodles