Description
Beef Stir-Fry Noodles
Ingredients
8 oz beef sirloin, thinly sliced
10 oz stir-fry noodles (lo mein or yakisoba)
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup sliced onion
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
Sesame seeds (optional garnish)
Directions
Prep the Sauce:
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, minced garlic, and minced ginger. Set aside.
Cook the Beef:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned, about 2-3 minutes. Remove from skillet and set aside.
Cook the Veggies:
Add the remaining oil to the skillet. Stir-fry broccoli, carrots, and onions until tender-crisp, about 4-5 minutes.
Combine Noodles and Sauce:
Add the cooked noodles and sauce to the skillet with the veggies. Toss to coat everything evenly.
Finish with Beef:
Return the cooked beef to the skillet and stir to combine. Cook for another 2 minutes until everything is heated through.
Garnish and Serve:
Sprinkle with sesame seeds and serve hot.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 370 kcal per serving
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Step-by-Step Guide
1. Prep All Ingredients: Before heating your wok, ensure your beef is thinly sliced against the grain, vegetables are uniformly cut, and noodles are cooked according to package directions (if not using fresh). Have your premixed sauce ready.
2. High Heat is Crucial: Preheat your wok or large skillet over medium-high to high heat until it’s very hot. This ensures a proper sear on the beef and quick-cooks the vegetables to retain crunch.
3. Cook in Batches: Do not overcrowd the pan. Cook the beef in a single layer to get a good brown, then remove. Cook the vegetables separately to control their doneness.
4. Final Toss: Return everything to the wok only at the final stage. Add the noodles and sauce, tossing vigorously for 1-2 minutes until everything is glossy, hot, and well-combined.
Serving Suggestions
Serve this stir-fry immediately while hot and fresh. For a complete meal, pair it with a light side like a cucumber salad or steamed dumplings. It pairs wonderfully with a cold, crisp lager or jasmine tea. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the noodles are best enjoyed fresh.
How-to Summary
Thinly slice beef and prep vegetables. Whisk together soy, oyster, and hoisin sauces with sesame oil, garlic, and ginger. In a very hot wok, quickly sear the beef and set aside. Stir-fry the vegetables until tender-crisp. Add cooked noodles and the sauce, tossing to coat. Return the beef to the wok, heat through, garnish with sesame seeds, and serve.
Frequently Asked Questions
1. Can I use a different cut of beef? Yes, flank steak, skirt steak, or even thinly sliced chuck roast are excellent, affordable alternatives. Just remember to slice thinly against the grain for tenderness.
2. My noodles always stick together. How do I prevent this? After boiling, rinse the noodles under cold water to stop the cooking and toss them with a teaspoon of oil. This prevents clumping when you add them to the stir-fry.
3. What can I substitute for oyster sauce (for dietary restrictions)? For a vegetarian option, use mushroom stir-fry sauce. For a gluten-free version, use tamari or coconut aminos in place of both soy and oyster sauce, adding a pinch of sugar for sweetness.
4. Can I make this dish ahead of time? You can prep the ingredients (slice meat, chop veggies, mix sauce) up to a day in advance. However, for the best texture, the actual stir-frying should be done just before serving.
5. How can I make it spicier? Add 1-2 teaspoons of chili-garlic sauce or sriracha to the sauce mixture, or garnish with sliced fresh chilies or a drizzle of chili oil at the end.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding all ingredients at once steams them instead of frying, leading to soggy vegetables and rubbery beef.
- Using Low Heat: Stir-frying requires intense, consistent high heat to achieve the characteristic “wok hei” (breath of the wok) flavor and texture.
- Overcooking the Beef: Beef cooks very quickly. Sear it just until it loses its pink color to keep it tender.
- Adding Raw Garlic/Ginger to Cold Oil: They can burn. It’s better to add them to the hot oil for just 30 seconds before adding other ingredients, or include them in the sauce as this recipe does.
Conclusion
This Beef Stir-Fry Noodles recipe is a perfect weeknight solution that doesn’t compromise on flavor or authenticity. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish in under 30 minutes. Its versatility with proteins and vegetables makes it a reliable template for countless delicious variations. Master this fundamental technique, and a world of quick, satisfying meals is at your fingertips.