Beef Pan-Fried Noodles

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!

Beef pan fried noodles has always been one of my favorite dishes in Chinese restaurants. Those crunchy-fried noodles with the crispy texture. That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy 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 craving.

Ingredients:

8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain

8 oz (225 g) 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 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

Stir-Fry

4 tablespoons peanut oil , divided

4 heads baby bok choy , quartered

4 cloves garlic , minced

1 inch (2.5 cm) ginger , minced

1/2 yellow onion , sliced

1/2 carrot , sliced into strips