A delightful combination of crispy noodles, tender beef, and savory vegetables.
60 minutes
A delightful combination of crispy noodles, tender beef, and savory vegetables.
Boneless Beef Flank Steak, Thinly sliced into 2.5-inch-long pieces
0 oz
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
teaspoons
Fresh Hong Kong–style Egg Noodles
0 oz
Low Sodium Beef Stock, Heated
cups
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
tablespoons
Fresh Ginger, Finely julienned
teaspoons
Fresh Mushrooms, Sliced
cups
Carrot, Sliced
cups
Garlic Clove, Finely chopped
cloves
Shaoxing Wine
tablespoons
Fresh Chinese Broccoli, Cut on an angle into 3-inch pieces
0 oz
tablespoons
tablespoons
1. Marinate the Beef
In a bowl, mix the thinly sliced beef with 2 tablespoons of water, 1 tablespoon of oyster sauce, 2 teaspoons of cornstarch, 1 teaspoon of neutral oil, and ⅛ teaspoon of baking soda. Let this marinate for 30 minutes to an hour.
2. Prepare the Noodles
If using fresh noodles, boil them for 1 minute; if using dried noodles, boil them for 1-2 minutes. Drain the noodles, rinse them under cold water, and let them air-dry for 10-15 minutes.
3. Mix the Sauce
Combine 1 cup of heated low-sodium beef or chicken stock with 1½ tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of toasted sesame oil, and ¼ teaspoon of white pepper powder in a medium bowl. Set this aside.
4. Fry the Noodles
Heat a wok over medium-high heat and add 2 tablespoons of neutral oil. Once hot, add the noodles in a single layer and let them fry undisturbed for about 3 minutes, until the bottom is golden and crispy. Flip the noodles carefully and fry the other side for another 3-5 minutes. Remove the noodles from the wok and set them aside.
5. Sear the Beef
In the same wok, add another tablespoon of neutral oil and heat until shimmering. Add the marinated beef slices and sear them for about 1 minute per side until they are browned. Remove the beef and set it aside.
6. Cook the Vegetables
Add 1 tablespoon of neutral oil to the wok along with ½ teaspoon of finely julienned fresh ginger. When the ginger is fragrant, add 1 cup of sliced mushrooms and ¼ cup of sliced carrot. Stir-fry for 2-3 minutes before adding 2 finely chopped garlic cloves. Pour in 1 tablespoon of Shaoxing wine to deglaze the wok, scraping up any browned bits.
7. Combine and Thicken
Add 5 ounces of Chinese broccoli to the wok and stir-fry for an additional 2-3 minutes. Pour in the sauce mixture and return the beef to the wok. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir this into the wok to thicken the sauce.
8. Plate and Serve
Plate the crispy noodles and pour the beef and vegetable mixture over the top. Serve immediately and enjoy.
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