What could be more comforting than savoring a restaurant-quality meal at home, warm and cozy ? 764fe0f
The beef juices coupled with the irresistible aromas of oyster sauce and soy sauce really create an extraordinary result – no need for salt! 🤤
A touch of sugar encourages caramelization, helping the sauce coat and color the noodles 🍜 In short, this dish is a showstopper 🔥
I made this recipe nearly five times a week when I was a student; it is inspired by Chinese cuisine and Thai cuisine (though it leans mostly Chinese).
I often bulk it up with extra vegetables like Chinese cabbage or pak choi; I toss in onions too when I’m brave enough to risk the tears. By the way, here’s another stir-fried beef noodle recipe with cabbage or even beef chow fun
Speaking of slicing, you’ll find the Asian technique for cutting meat here to make it extra tender. Trust me, it changes everything!
How to make beef stir-fried noodles
We kick things off by stir-frying the marinated beef. Next come the aromatics, starting with garlic, then spring onions (and any other vegetables)
Tips for successful beef stir-fried noodles
Once the sauces are in, keep stir-frying until the noodles turn a rich brown. That means the sauce has caramelized.
The key ingredients for Chinese beef stir-fried noodles
Dark and light soy sauce: Each has its role, with light soy bringing saltiness and dark soy adding depth. If you must, skip the dark one because it can be hard to find, whereas light soy sauce is available in nearly every supermarket.
Oyster sauce: it doesn’t taste like the shellfish it is named after, but it delivers an exceptional flavor that is essential to the dish. Discover its secrets here
Dark soy sauce: it adds depth of flavor; it is truly indispensable for getting the full “experience” of these killer beef udon.
Sesame oil: Perfect for wok cooking, sesame oil lends a toasted, nutty note to both the sauce and the marinade.
Cornstarch: it is used to tenderize the meat in the marinade
Stir-Fried Beef Noodles
Equipment
- 1 Wok
Ingredients
- 250 g beef very thinly sliced
- 100 g noodles pre-cooked (dry weight)
- 3 spring onion stalks cut into 2-inch pieces
- 3 garlic cloves minced
Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 0.5 tablespoon oyster sauce
- 1 teaspoon sugar
Instructions
- Slice the beef very thinly and marinate for 10 minutes.250 g beef, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, 1 tablespoon sesame oil
- Whisk all the sauce ingredients together in a small bowl.1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 0.5 tablespoon oyster sauce, 1 teaspoon sugar
- Heat a little oil in a hot wok. Add the beef and let it sear undisturbed for 1 minute, then stir-fry for about 3 minutes more. Transfer to a plate.
- Stir-fry the garlic for 1 minute, add the spring onions, and cook for 2 minutes more.3 garlic cloves, 3 spring onion stalks
- Add the noodles, beef, and sauce. Stir-fry for 3–4 minutes, until the sauce thickens and coats the noodles.100 g noodles
