Beef noodles – your new go-to when you want big flavour without faffing about. Tender beef, crisp veg, chewy noodles and a bold sauce all done in under 30 minutes. One wok, heaps of taste, and barely any mess. Chilli crisp on top? Always.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
15 minutes
Beef noodles – your new go-to when you want big flavour without faffing about. Tender beef, crisp veg, chewy noodles and a bold sauce all done in under 30 minutes. One wok, heaps of taste, and barely any mess. Chilli crisp on top? Always.
Ingredients
- 500g flank steak, thinly sliced
- 1 tbsp water
- ½ tsp bicarb soda
- 2 tbsp cornflour
- 1½ tbsp Shaoxing wine
- ¼ cup (60ml) soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 450g fresh hokkien noodles
- 2 tbsp vegetable oil (or other neutral oil)
- 1 small brown onion, finely sliced
- 1 carrot, julienned
- ½ each of red, green and yellow capsicums (bell peppers), thinly sliced
- 4 spring onions, white and green parts separated, chopped
- 4 cloves garlic, finely chopped
- 1 thumb-sized piece young ginger*, julienned
- chilli crisp, to serve
Directions
Combine water, bicarb soda, cornflour, 1 tbsp of Shaoxing and 2 tbsp of soy in a large bowl. Add beef and toss well to coat, then set aside to marinate.
- Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside.
- Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water.
- Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside.
- Add onion and carrot, cook for 1-2 mins, until softened. Add capsicums, garlic, ginger and white part of onion. Cook a further 1-2 minutes to soften.
- Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer.
- Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired.
Recipe notes
*If you can’t find young ginger, then use regular ginger and finely grate it.
