Chinese Stir Fried Beef Noodles
Elevate your weeknight dinners with this irresistible Chinese Stir Fried Beef Noodles recipe—a harmonious blend of tender beef, bouncy chow mein noodles, and crisp, colorful vegetables, all wrapped in a savory, umami-rich sauce. Featuring marinated flank steak, a vibrant medley of carrots, bell peppers, and bean sprouts, and a luscious sauce made with soy sauce, oyster sauce, and sesame oil, this quick and easy dish comes together in just 30 minutes. Perfectly stir-fried in a hot wok, the noodles absorb the bold flavors while maintaining their delicious chewiness. Whether you're craving authentic takeout-style flavors or a nourishing, family-friendly meal, this recipe delivers restaurant-quality results right in your kitchen. Serve it piping hot for an unforgettable dinner experience packed with flavor and texture.
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Recipe Information
Ingredients
- 300 grams beef (flank steak or sirloin)
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 300 grams chow mein or egg noodles
- 1 medium carrot (julienned)
- 1 medium red bell pepper (sliced)
- 3 stalks green onions (sliced)
- 1 cup bean sprouts
- 2 tablespoons water
- 0.5 teaspoon black pepper
Instructions
Thinly slice the beef against the grain and place it in a bowl.
In the bowl with the beef, add 1 tablespoon of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for 10-15 minutes.
While the beef marinates, cook the noodles according to the package instructions. Drain and set aside.
In a small bowl, prepare the stir-fry sauce by mixing oyster sauce, dark soy sauce, the remaining 2 tablespoons of soy sauce, sugar, and 2 tablespoons of water. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Add the marinated beef to the wok, spreading it out into a single layer. Sear for 1-2 minutes on each side until just cooked. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced ginger and garlic, and sauté for 30 seconds until fragrant.
Toss in the carrot and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Add the cooked noodles, bean sprouts, and green onions to the wok. Pour the prepared stir-fry sauce over the top.
Toss everything together, ensuring the noodles and vegetables are coated evenly in the sauce.
Return the cooked beef to the wok and stir-fry for an additional 1-2 minutes until everything is heated through.
Season with black pepper to taste and serve hot.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
