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Beef Pan-Fried Noodles

Beef Pan-Fried Noodles
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Turn dinner into an extraordinary feast with Beef Pan-Fried Noodles—a crispy delight that’s bursting with flavor. Try it tonight!

Ingredients

Scale
  • 8 oz flank steak or skirt steak, thinly sliced
  • 8 oz fresh Hong Kong pan fry noodles (or thin egg noodles)
  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce (preferably low-sodium)
  • 4 tablespoons peanut oil (divided)
  • 4 heads baby bok choy, quartered
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 yellow onion, sliced
  • 1/2 carrot, sliced into strips

Instructions

  1. Marinate the thinly sliced beef in a bowl with apple vinegar and cornstarch for about 15 minutes.
  2. Prepare the sauce by mixing together soy sauce, oyster sauce, sugar, and vinegar in another bowl; set aside.
  3. Cook the fresh noodles according to package instructions until just tender; drain and set aside.
  4. In a large pan over medium-high heat, add 2 tablespoons peanut oil and sear the marinated beef until browned; remove from pan and set aside.
  5. In the same pan, add another tablespoon of peanut oil and sauté onion and carrot for 1-2 minutes. Add garlic and ginger; cook until fragrant (about 30 seconds).
  6. Stir in bok choy until slightly wilted before adding the prepared sauce.
  7. Return beef to the pan along with cooked noodles; toss to combine everything evenly coated in sauce.
  8. Serve hot and enjoy your delicious Beef Pan-Fried Noodles!

Nutrition

Find it online: https://savorywithsophie.com/beef-pan-fried-noodles/