Beef Pan-Fried Noodles with Crispy Bok Choy and Savory Sauce
A Chinese-inspired savory stir-fry with crispy pan-fried noodles, tender marinated beef, and crisp baby bok choy in a glossy, umami-rich cornstarch-based sauce. Perfect for a balanced, restaurant-quality main course dinner with bold flavors and satisfying textures.
Ingredients
- 8 oz (225 g) flank or skirt steak
- 2 tablespoons low-sodium beef broth (marinade)
- 2 teaspoons cornstarch (marinade)
- 1/4 teaspoon salt
- 1 cup low-sodium beef broth (sauce)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch (sauce)
- 1 teaspoon sugar
- 1/4 teaspoon Chinkiang vinegar or substitute with rice vinegar + 1/8 teaspoon molasses
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 baby bok choy heads, halved
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 300°F (150°C)
- Pat beef dry and slice into 1/4-inch strips against the grain
- Whisk marinade ingredients (beef broth, cornstarch, salt), add to beef, and let sit while prepping other components
- Heat 1 tablespoon oil in a large skillet over medium-high heat
- Add noodles in an even layer and pan-fry until golden and crispy (8-10 mins), flip halfway
- Transfer noodles to oven to maintain crispiness
- In same skillet, add remaining 1 tablespoon oil and sear beef in batches until browned (2-3 mins/ batch), set aside
- Add garlic, ginger, and bok choy halves, sauté until just tender (3-4 mins)
- Whisk sauce ingredients (broth, soy sauce, oyster sauce, cornstarch, sugar, vinegar) until smooth
- Return beef to pan, pour sauce over, and stir-fry until thickened and glossies
- Remove noodles from oven, spoon beef mixture evenly over noodles, top with green onions
Notes
For best results, use large flat noodles
Adjust soy sauce amount if using regular sodium
Ensure cornstarch dissolves completely into the sauce broth
Can substitute bok choy with shiitake mushrooms or snap peas
Store leftovers in an airtight container in the fridge for 3 days
Adjust soy sauce amount if using regular sodium
Ensure cornstarch dissolves completely into the sauce broth
Can substitute bok choy with shiitake mushrooms or snap peas
Store leftovers in an airtight container in the fridge for 3 days
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 90mgSodium: 350mgFiber: 3gSugar: 1g
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