Beef Pan-Fried Noodles

INGREDIENTS

• 8 oz flank steak (or skirt steak) thinly sliced against the grain
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 oz fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote 1)
• 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 ginger minced
• 1/2 yellow onion sliced
• 1/2 carrot sliced into strips

INSTRUCTIONS

1. 1 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.
2. 2 Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
3. 3 Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
8. 8 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.
9. 9 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)
10. 10 Serve immediately as a main dish.

NUTRITION

Calories: 341 kcalkcal | Carbohydrates: 28.1 gg | Protein: 16.5 gg | Fat: 18.3 gg | Fiber: 1.8 gg | Sugar: 4.9 gg