Beef Noodle Stir Fry
The ideal hearty and flavour-packed quick and easy dinner! This beef noodle stir fry recipe takes just 10 minutes to cook, perfect to make on weeknights! The star of this dish, aside from the Hokkien noodles of course, is the velvety, tender beef strips.
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Servings: 4 people
Calories: 560kcal
Ingredients
- 500 g / 1 pound beef strips cut against the grains
- 450 g / 16 ounces Hokkien noodles or other types of egg noodles eg. Singapore or thin egg noodles.
- 250 g / 9 ounces mushrooms thickly sliced
- 150 g / 5 ounces snow peas or sugar snap peas, string and trimmed
- 1 brown onion thickly sliced
- 1 spring onion / green onion cut into 5cm / 2" long
- 2 cloves garlic minced
- ½ tablespoon dark soy sauce
- 1 teaspoon brown sugar
- ¼ teaspoon sesame oil
- 2 tablespoon neutral tasting oil eg. canola, sunflower
- black pepper
Velveting beef marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon neutral tasting oil
- 1 tablespoon cornstarch
- 1 clove garlic minced
- black pepper
Instructions
- To marinate the beef, combine beef with marinating ingredients. Mix well, cover and refrigerate to marinate for at least 15 minutes. For best results, mix and massage the marinade into the beef with a clean hand. (note 1)
- Prepare Hokkien noodles according to packet instructions. Usually, this involves soaking in boiling water for about 5 minutes then loosening with a pair of chopsticks or a fork then drain.
- When ready to cook, saute brown onions, spring onions and garlic on high heat with 1 tablespoon of oil in a large non-stick pan until garlic turns lightly golden. About 45 seconds.
- Now, push the onion mixture to the rims of the pan to make room for beef. Add marinated beef, spread it out into a single layer. Sear on high heat until the pan side caramelises then flip and sear the other side. About 1 minute per side. The beef should be 70% to 80% cooked. Transfer into a plate or bowl and set aside.
- In the same pan (no need to wash), saute mushrooms with remaining tablespoon of oil on high heat until lightly brown and caramelised. About 3 minutes.
- Add snow peas and stir fry for a further minute.
- Add Hokkien noodles, dark soy sauce, brown sugar and sesame oil. Toss through on high heat, ensure seasoning is well distributed amongst the noodles. About 45 seconds. Use two spatulas, one in each hand, for easy tossing. (note 2)
- Add beef and onion mixture back into the pan. Season with black pepper and toss through. About 1 minute.
- Optional: to serve, sprinkle with toasted sesame seeds and finely sliced spring onions.
Video
Notes
1. Massage marinating ingredients into the beef with your hand. You can just mix with a spoon/fork/a pair of chopsticks. However, massaging with your bare hand would yield the best result of tender beef.
2. Toss noodles with two spatulas, one in each hand. Or, you a pair of chopsticks in one hand and the other, a spatula like I do. This helps with even tossing, much easier and time-efficient too!
Use a non-stick pan/wok. Since the meats are marinated with cornstarch, they can easily stick at the bottom of a pan. Non-stick cookware will eliminate this inconvenience. Otherwise, make sure your wok is well seasoned and get it very hot before adding the beef in.
To save time, you can marinate the beef in advance, up to about 24 hours. This can significantly cut down the amount of time spent in the kitchen on the day! Particularly useful for busy weeknight dinners.
Drain the Hokkien noodles well before adding them to the pan. This will help proper sizzling of the noodles and promote caramelisation (which means flavour!) of both the noodles and the seasoning.
Leftovers/freezing. Keeps well in the fridge for up to 3 to 4 days in the fridge and 2 to 6 months in the freezer in airtight containers.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 560kcal | Carbohydrates: 49.8g | Protein: 38.7g | Fat: 22.8g | Saturated Fat: 1.5g | Sodium: 769mg | Potassium: 359mg | Fiber: 2.5g | Sugar: 6.6g | Iron: 3mg