Peppered Beef with Shanghai Noodles
Elevate your weeknight dinners with this savory and satisfying Peppered Beef with Shanghai Noodles recipe. Tender slices of marinated beef sirloin are stir-fried to perfection alongside vibrant veggies like red bell pepper, crisp carrots, and baby bok choy. The dish is brought together with a luscious, peppery soy-based sauce that clings to the chewy, hearty Shanghai noodles, delivering a symphony of bold flavors in every bite. Quick to prepare in just 35 minutes, this one-pan meal is perfect for busy evenings yet impressive enough for entertaining. Top it off with fresh green onions for a final burst of freshness, and you've got a restaurant-style stir-fry that’s as nutritious as it is delicious! Perfect for fans of Asian-inspired cuisine, this recipe highlights the ideal balance of umami, spice, and texture.
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Recipe Information
Ingredients
- 450 g Beef sirloin, thinly sliced
- 400 g Shanghai noodles
- 1 large Red bell pepper, julienned
- 1 medium Carrot, julienned
- 200 g Baby bok choy, chopped
- 3 cloves Garlic, minced
- 60 ml Soy sauce
- 30 ml Oyster sauce
- 15 ml Dark soy sauce
- 15 ml Cornstarch
- 60 ml Water
- 2 tsp Freshly cracked black pepper
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 2 stalks Green onions, thinly sliced
Instructions
In a medium-sized bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add half the soy sauce (30 ml) and sliced beef to the bowl. Toss to coat and set aside to marinate for 15 minutes.
Cook the Shanghai noodles according to the package instructions. Drain, rinse in cold water, and set aside.
In a small bowl, combine the remaining soy sauce (30 ml), oyster sauce, dark soy sauce, 60 ml of water, and freshly cracked black pepper. Stir well and set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the minced garlic for 30 seconds until fragrant.
Add the red bell pepper, carrot, and baby bok choy to the wok. Sprinkle with salt and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the beef to the wok, along with the cooked noodles. Pour the prepared sauce mixture over the ingredients and toss everything together to coat evenly.
Cook for an additional 2-3 minutes, stirring constantly, until the noodles are heated through and the sauce thickens slightly.
Remove from heat and garnish with sliced green onions. Serve hot and enjoy your flavorful Peppered Beef with Shanghai Noodles!
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 16.6 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3169 mg | 67% | |
*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.
