Beef Pan-Fried Noodles

Turn your kitchen into a taiwanese restaurant by making crisp pan fried noodles with juicy gripe in a rich and savory sauce that tastes besides good to be true !

Beef pan fried noodles has always been one of my front-runner dishes in chinese restaurants. Those crunchy-fried noodles with the crisp texture. That celestial embrown sauce over the tender slices of beef, all mingling with a bed of crisp noodles and a medley of crunchy veggies. It ’ s a perfect meal that has everything you need to fill you up and satisfy your chinese food crave .

Ingredients

The recipe might look long, but I promise it is fabulously easy to cook. As with any recipe, it always helps to get organized first gear. When you have everything ready to go, it couldn ’ metric ton be simpler to prepare .
Most of the ingredients on the tilt are for making that fantastic brown sauce. You ’ ll see it all come together so quickly. When added together, all the tastes and textures in truth meet !

What type of noodles to use

I use Hong Kong pan fry noodles, which are fresh, slender noodles that are partially cooked and ready to use for pan electrocute without the necessitate to boil them first. It ’ s the best type of noodles for this dish to create celestial crisp noodles. You can find them in the refrigerate section of your asian market or evening on Amazon, although they ’ ra very expensive if you buy them on-line .

however, you can use early types of sparse noodles to recreate this beef pan fried noodles recipe. I have notes further down on dim-witted substitutions that you might already have in your kitchen, though if you can get your hands on the Hong Kong pan electrocute noodles, I highly recommend them .

What type of beef to use

I like to use beef flank steak or skirt steak for stir fries because they are slightly cheaper than the premium cuts but still produce a tender, juicy result .

Vegetables & aromatics

In my recipe, I use baby bok choy, chicken onion, and carrots, though you can easily customize it with whatever you have in your electric refrigerator. Aromatics like ginger and garlic are a must, though, for rendering that authentic flavor that makes you pull out the takeout menu for your favored chinese place up the street .

How to cut baby bok choy for stir fry

To create the best evenly fudge texture, here is how I cut child bok choy :

• Tear apart the larger outer leaves
• Chop the white parts into small bite-sized pieces and leave the green part intact or cut it into bigger bite-sized pieces (depending on the size of the head)
• Keep the small tender leaves whole

When you ’ re cook to cook, your table should have the prepped ingredients below .

Cooking process

To cook beef pan fried noodles :

1. Use a generous amount of oil to pan fry the noodles until crispy and move them to a serving plate
2. Sear the beef and move it to a plate
3. Saute the aromatics and veggies that take longer to cook
4. Add the baby bok choy
5. Pour in the sauce and cook until it thickens
6. Add back the beef and mix. Pour the sauce and beef over the crispy noodles

With gripe pan fried noodles, you can have dinner on the table well before any delivery would arrive. even with marinating the gripe, which is what gives it that melt-in-your-mouth texture. It all comes together in record time and is indisputable to be something you ’ ll make often from now on !

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Beef Pan-Fried Noodles

4.84

from

18

votes Turn your kitchen into a chinese restaurant by making crisp pan fried noodles with fat gripe in a rich and savory sauce that tastes besides good to be true !

Author:

Maggie Zhu

Prep Time:

20

minutes

Cook Time:

15

minutes

Total Time:

35

minutes

Servings:

4

servings

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Ingredients

• 8 oz ( 225 gigabyte ) flank steak ( or skirt steak ) , thinly sliced against the ingrain
• 8 oz ( 225 gigabyte ) 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

Sauce

• 1 cup low-sodium gripe broth
• 2 tablespoons soy sauce ( *Footnote 2 )
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine ( or dry sherry )
• 2 tablespoons cornstarch
• 1 teaspoon boodle
• 1/4 teaspoon Chinkiang vinegar
• 1/4 teaspoon whiten pepper

Stir-Fry

• 4 tablespoons peanut oil , divided
• 4 heads baby bok choy , quartered
• 4

  Read more: Chicken Chow Mein (Whole30, Gluten Free) – Nom Nom Paleo®

  cloves garlic , minced

• 1 column inch ( 2.5 curium ) ginger , minced
• 1/2 yellow onion , sliced
• 1/2 carrot , sliced into strips

Instructions

• Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinade while preparing early ingredients .
• Combine the sauce ingredients in a medium-sized stadium and arouse to mix thoroughly .
• Prepare the noodles according to box directions ( *Footnote 3 ). drain and set digression in a colander to dry .
• Heat a big heavy-bottomed pan ( nonstick or carbon paper steel ) with 2 tablespoons of insignificant 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 early side until golden. Drizzle in a bit more anoint to help with the frying, if needed. once done, transfer the noodles to a big serve plate .
• Pour 1 tablespoon of oil into the lapp pan. Add the gripe and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or sol, or until the bottom turns golden embrown. Flip to cook the other side until browned. Stir a few times until the beef is cooked ( it ’ south oklahoma if there ’ s a hint of pink inside ), transfer to a big plate, and set digression .
• 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 bouquet .
• Add the bok choy. Cook and stir for another moment, 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 boiling point, and cook until it starts to thicken .
• Add the cook gripe back into the pan. Stir to mix everything well. Once the sauce reaches the craved consistency, pour everything over the fry noodles. ( *Footnote 5 )
• Serve immediately as a independent dish .

Notes

1. 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).
2. 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.
3. 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.
4. 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.
5. 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

Serving:

1

serving

,

Calories:

341

kcal

,

Carbohydrates:

28.1

g

,

Protein:

16.5

g

,

Fat:

18.3

g

,

Saturated Fat:

4

g

,

Cholesterol:

40

mg

,

Sodium:

651

mg

,

Potassium:

305

mg

,

Fiber:

1.8

g

,

Sugar:

4.9

g

,

Calcium:

54

mg

,

Iron:

2

mg

Did You Make This Recipe ? Don ’ metric ton forget the last tone ! Tag me @ OmnivoresCookbook and # OmnivoresCookbook on Instagram !

If you give this recipe a try, let us know ! Leave a comment, rate it ( once you ’ ve tried it ), and take a picture and tag it @ omnivorescookbook on Instagram ! I ’ d sleep together to see what you come up with .

More Chinese restaurant style recipes

Lilja Walter is a share of the Omnivore ’ s Cookbook team and worked closely with Maggie to develop and test this recipe .

source : http://heyreviewfood.com
Category : CHINESE FOOD