Beef Pan-Fried Noodles Recipe: A Savory Delight for Your Taste Buds
In today’s culinary journey, we’ll explore a mouthwatering recipe that combines the rich flavors of beef with the comforting appeal of pan-fried noodles. This Beef Pan-Fried Noodles Recipe is a culinary masterpiece that’s not only delicious but also easy to prepare. Whether you’re a seasoned chef or a kitchen novice, this dish will surely impress your taste buds and leave you craving for more. Let’s dive into the savory world of pan-fried noodles with succulent beef.
I. Introduction: A Fusion of Flavors
The introduction sets the stage for our culinary adventure. Here, we’ll discuss the allure of pan-fried noodles and the delightful fusion of flavors that await.
Pan-fried noodles are a beloved dish in many Asian cuisines, known for their crispy texture and ability to soak up rich sauces. This recipe brings together tender beef slices, fresh vegetables, and a savory sauce, creating a harmonious blend of tastes and textures.
II. Ingredients: What You’ll Need
Before we get into the cooking process, let’s take a look at the essential ingredients for our Beef Pan-Fried Noodles:
A. For the Noodles:
- 8 ounces of fresh egg noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 2 cups of mixed vegetables (bell peppers, broccoli, carrots)
- 1 cup of bean sprouts
- 2 green onions, chopped
- Salt and pepper to taste
B. For the Beef Marinade:
- 1/2 pound of thinly sliced beef
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of cornstarch
- 1/2 teaspoon of sesame oil
III. Preparation: Getting Ready to Cook
In this section, we’ll cover the necessary steps to prepare the ingredients and set up your cooking space.
A. Noodle Preparation:
- Boil the fresh egg noodles according to package instructions.
- Drain the noodles and set them aside.
B. Beef Marinade:
- In a bowl, combine the soy sauce, oyster sauce, sugar, cornstarch, and sesame oil.
- Add the thinly sliced beef to the marinade, ensuring it’s well coated.
- Let the beef marinate for at least 15 minutes.
IV. Cooking Instructions: Bringing It All Together
Now that we have everything ready, let’s move on to the cooking process itself.
A. Pan-Frying the Noodles:
- Heat vegetable oil in a large pan over medium-high heat.
- Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the cooked egg noodles to the pan and stir-fry for 2-3 minutes until they begin to crisp up.
- Stir in the mixed vegetables and bean sprouts, cooking for an additional 3-4 minutes until the vegetables are tender.
- Add salt and pepper to taste and garnish with chopped green onions.
B. Searing the Beef:
- In a separate pan, heat a bit of vegetable oil over high heat.
- Add the marinated beef slices and sear for 1-2 minutes on each side until they’re nicely browned and cooked to your desired level of doneness.
V. Serving and Enjoying
It’s time to plate up our delectable Beef Pan-Fried Noodles. The combination of crispy noodles and tender beef is a sight to behold.
Serve the pan-fried noodles on a platter and top them with the seared beef slices. Garnish with extra green onions for a burst of freshness. This dish pairs perfectly with a drizzle of soy sauce or chili sauce for those who enjoy a bit of heat.
VI. Conclusion: A Culinary Triumph
In conclusion, this Beef Pan-Fried Noodles Recipe offers a delightful culinary experience that balances textures and flavors beautifully. Whether you’re cooking for a special occasion or simply craving a satisfying meal, this dish is a winner. With minimal effort and a handful of ingredients, you can create a restaurant-worthy meal in the comfort of your own kitchen.
Now, why wait? Gather the ingredients, fire up the stove, and embark on a flavorful journey that’s sure to impress your family and friends.
1. Can I use other types of noodles for this recipe?
Absolutely! While fresh egg noodles work wonderfully, you can also use dried noodles or even rice noodles for a different twist.
2. Is there a vegetarian version of this dish?
Certainly! You can omit the beef and use tofu or your favorite vegetables to create a delicious vegetarian pan-fried noodle dish.
3. Can I make the beef marinade in advance?
Yes, you can prepare the beef marinade a few hours ahead or even overnight for enhanced flavor.
4. What other sauces can I serve with these noodles?
Apart from soy sauce and chili sauce, hoisin sauce or teriyaki sauce can also be great accompaniments to elevate the flavor.
5. How do I store leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 2 days. Reheat in a pan or microwave before serving.
- 8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain
- 8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote 1)
Meat & Marinade:
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce (*Footnote 2)
- 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
- 4 tablespoons peanut oil , divided
- 4 heads baby bok choy , quartered
- 4 cloves garlic , minced
- 1 inch (2.5 cm) ginger , minced
- 1/2 yellow onion , sliced
- 1/2 carrot , sliced into strips
Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
Serve immediately as a main dish.
- Hong Kong noodles will yield the best texture. The best alternative is vermicelli pasta, which yields a similar result. If you can’t find either, you can also use ramen noodles (a bit thicker) or angel hair pasta (a bit thinner).
- If you wish to add the dark brown color to your noodles (as shown in the photos), replace 1 teaspoon of soy sauce with dark soy sauce. It won’t affect the taste either way.
- Hong Kong noodles can have different preparation methods depending on the brand. Some don’t require boiling and you can directly pan fry them. In such a case, you might need to pour in a small cup of water (1/4 cup or so) to steam the noodles in the frying pan so they are not too dry. If the package requires boiling but doesn’t indicate a time, you should boil the noodles and keep a close eye on them so they will be al dente. I briefly cooked mine for under 1 minute. If you use pasta, cook it until al dente. If you use thin Asian noodles, cook them 1 minute less than the package indicates.
- This recipe yields a big plate of noodles to share. If you wish to cook individual servings, you can fry the noodles in 2 to 3 batches to create smaller plates.
- If you do not plan to serve the dish immediately, transfer the sauce into a big bowl and cover it to keep warm. Pour the sauce over the noodles right before serving so the noodles remain crispy.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 6235Total Fat 400gSaturated Fat 141gTrans Fat 0gUnsaturated Fat 205gCholesterol 1715mgSodium 5084mgCarbohydrates 136gFiber 13gSugar 12gProtein 488g
The information contained herein is subject to change.