Name: Beef Pan-Fried Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 8 oz flank steak or skirt steak, thinly sliced against the grain; 8 oz fresh Hong Kong pan-fry noodles or other thin noodles; 2 tablespoons Shaoxing wine or dry sherry (for marinade); 2 teaspoons cornstarch (for marinade); 1/4 teaspoon salt (for marinade); 1 cup low-sodium beef broth; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Shaoxing wine or dry sherry (for sauce); 2 tablespoons cornstarch (for sauce); 1 teaspoon sugar; 1/4 teaspoon Chinkiang vinegar; 1/4 teaspoon white pepper; 4 tablespoons 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 strips

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Why You’ll Love This Recipe

This beef pan-fried noodles recipe brings restaurant-quality flavors right to your table. The golden, crispy noodles soak up the rich sauce while still keeping their crunch. The marinated beef turns out incredibly tender, and the mix of fresh vegetables adds color, freshness, and balance. It’s quick to prepare, incredibly satisfying, and a great way to explore authentic Chinese cooking techniques at home.

Beef Pan-Fried Noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz flank steak or skirt steak, thinly sliced against the grain
8 oz fresh Hong Kong pan-fry noodles or other thin noodles

Meat & Marinade
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
1/4 teaspoon salt

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
1/4 teaspoon Chinkiang vinegar
1/4 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
1/2 yellow onion, sliced
1/2 carrot, sliced into strips

Directions

In a medium bowl, combine the beef with marinade ingredients. Toss well to coat and let it sit while preparing the rest of the ingredients.
Mix all sauce ingredients in another bowl until fully combined.
Cook noodles according to package directions, drain, and let them dry in a colander.
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Spread the noodles into a patty and cook until golden on one side. Flip and cook until the other side is golden, adding extra oil if needed. Transfer to a serving plate.
Add 1 tablespoon of oil to the same pan. Spread the beef in a single layer and cook undisturbed for 30 seconds until browned. Flip, cook the other side, stir briefly, then remove to a plate.
Add the remaining oil to the pan. Stir-fry onion and carrot for a few seconds, then add ginger and garlic. Cook for 30 seconds until fragrant.
Add bok choy and stir-fry for 1 minute until slightly softened.
Stir the sauce again to dissolve cornstarch, then pour into the pan. Bring to a boil and cook until slightly thickened.
Return the beef to the pan and stir to coat in the sauce.
Pour everything over the crispy noodles and serve immediately.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Use chicken, or shrimp instead of beef for a different protein twist.
Swap bok choy for broccoli, snap peas, or bell peppers.
Add a pinch of chili flakes or a drizzle of chili oil for spice lovers.
Use vegetarian oyster sauce and replace beef with tofu for a meatless option.
Try fresh egg noodles or rice noodles if you can’t find Hong Kong pan-fry noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving is also an option, but the noodles may lose their crispiness.

FAQs

1. Can I use dried noodles instead of fresh?

Yes, just cook them according to package instructions, then drain well before frying.

2. What is Shaoxing wine and can I substitute it?

Shaoxing wine is a Chinese cooking wine that adds depth and aroma. You can substitute dry sherry or chicken broth.

3. How do I keep the noodles crispy?

Make sure they are well-drained and dry before frying, and avoid overcrowding the pan.

4. Can I make this dish gluten-free?

Yes, use gluten-free soy sauce, oyster sauce, and rice noodles.

5. Is this dish spicy?

No, it’s savory and mild. You can add spice with chili oil or peppers.

6. Can I prepare the beef in advance?

Yes, marinate the beef up to 24 hours ahead and store it in the fridge.

7. What other vegetables work well in this recipe?

Broccoli, bok choy, bean sprouts, mushrooms, and bell peppers are all great choices.

8. Can I make this vegetarian?

Yes, replace the beef with tofu or seitan and use vegetarian oyster sauce.

9. Why is my beef tough?

It may have been overcooked or sliced along the grain instead of against it.

10. Can I double this recipe?

Yes, but cook the beef and noodles in batches to avoid overcrowding the pan.

Conclusion

Beef pan-fried noodles are a perfect combination of crisp, tender, and saucy elements in one dish. With its rich flavors, quick cooking time, and versatile ingredients, it’s a great way to bring authentic Chinese flavors to your kitchen without leaving home. Whether for a family dinner or a special meal, this recipe is sure to satisfy.