Here we are again with a Chinese-inspired recipe. It combines the savoriness of oyster sauce with a dash of pepper, and best of all, it is quick to make. Back when I was a student it was one of my go-to lunches (along with Thai pad see ew).
The speed, flavor, and minimal cleanup made it ideal. Plus, it is a fairly balanced meal, so for a lazy student like me it was perfect. Anyway, enough about me; let’s get to the recipe.
Ingredients for stir-fried noodles with beef, garlic and cabbage
Cornstarch or Maïzena: It gives the meat a tender texture and also thickens the sauce so it is glossy and syrupy.
Sesame oil: A fragrant oil with a divine flavor that is very strong… so use it sparingly!
Oyster sauce: It does not taste like oysters, but it is essential for the flavor of many Asian dishes. You can replace it, though not perfectly, so I recommend getting some.
Light and dark soy sauce: Light soy is the regular soy sauce you find in supermarkets. Dark soy is a bit harder to find, but any Asian grocery should have it.
Chinese cabbage: Common in Asian cooking, Chinese cabbage can be replaced with regular cabbage. It will still be tasty, just not quite the same.
How do you make stir-fried noodles with beef, garlic and cabbage?
To learn how to slice meat like a real Asian cook, check out this article
Start by marinating the meat (for more or less time than the recipe states; it is up to you), then stir-fry it and set it aside.
Next, add the aromatics, then the vegetables. Be sure to cook the white parts – like the cabbage stems or onions – before the green parts, as they take longer. If you like pork, try my stir-fried noodles with pork
Beef, Garlic and Cabbage Stir-Fried Noodles
Matériel
- 1 Wok
Ingredients
- 3 cloves minced garlic
- 5 leaves Chinese cabbage, white and green parts separated and both thinly sliced
- 300 g sliced beef
- 100 g noodles pre-cooked beforehand (dry weight)
Marinade
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons light soy sauce
- 1 tablespoon black pepper
Sauce
- 2 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
Procédé
- Marinate the beef for 20 minutes
- Combine the sauce ingredients in a small bowl
- Stir-fry the beef in a very hot wok with 2 tablespoons of oil for 3 minutes, tossing vigorously. Remove and set aside.
- Sauté the garlic in the wok over high heat
- Once it starts to brown, add the white parts of the cabbage. Stir frequently
- When it browns, add the green parts and keep stirring.
- After 3 minutes, add the noodles, the meat and the sauce plus a teaspoon of pepper; stir well for 5-6 minutes until the liquid evaporates 😁
