Beef Pan-Fried Noodles

Beef Pan-Fried Noodles are a savory, satisfying dish featuring tender slices of beef, crisp vegetables, and golden, crispy noodles tossed in a rich, umami-packed sauce. This dish is a popular choice in Chinese-American cuisine, known for its contrasting textures and bold flavors. Perfect for a weeknight dinner or when you’re craving takeout-style comfort at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef sirloin or flank steaksoy saucesesame oilcornstarchgarlicgingervegetable oilfresh egg noodlesonionsbell pepperscarrotsbroccolibeef brothhoisin sauceoyster saucewhite peppergreen onions

directions

Slice the beef thinly against the grain and marinate it with soy sauce, sesame oil, cornstarch, and a bit of white pepper. Set aside for at least 15 minutes.

Parboil the fresh egg noodles for 1-2 minutes if needed, then drain and pat dry.

Heat a bit of vegetable oil in a large skillet or wok over medium-high heat. Add the noodles and pan-fry until crispy and golden on both sides. Remove and set aside.

In the same skillet, add more oil and stir-fry the marinated beef until browned and just cooked through. Remove and set aside.

Add garlic, ginger, and the mixed vegetables (onions, bell peppers, carrots, broccoli) to the skillet and stir-fry until crisp-tender.

In a small bowl, mix beef broth, hoisin sauce, oyster sauce, and a splash of soy sauce to create the stir-fry sauce.

Return the beef to the skillet, pour in the sauce, and toss everything together until well coated and heated through.

Serve the beef and vegetable mixture over the crispy noodles, garnished with chopped green onions.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Swap beef for chicken, shrimp, or tofu for a different protein option.

Use pre-cut stir-fry vegetable mixes to save time.

Add a splash of rice vinegar or chili oil for an extra kick.

Try wide rice noodles instead of egg noodles for a gluten-free alternative.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat for the best texture, adding a splash of water if needed.Microwaving is also an option, though the noodles may soften.

FAQs

Can I use dried noodles instead of fresh?

Yes, just cook them according to package instructions before pan-frying.

What cut of beef is best?

Flank steak or sirloin works best for tenderness and flavor.

Can I make this dish vegetarian?

Absolutely, substitute the beef with tofu or extra vegetables and use vegetarian oyster sauce.

How do I keep the noodles crispy?

Ensure they are dry before pan-frying and don’t overcrowd the pan.

Is this dish spicy?

Not by default, but you can add chili flakes or sauce for heat.

Can I prepare this ahead?

You can prep the ingredients and sauce ahead, but for best results, cook just before serving.

What oil is best for pan-frying noodles?

Use a high smoke point oil like vegetable, canola, or peanut oil.

Can I double the recipe?

Yes, just be sure to cook in batches to avoid overcrowding.

Do I have to marinate the beef?

It’s highly recommended for flavor and tenderness.

Is oyster sauce necessary?

It adds depth, but you can substitute with soy sauce and a bit of sugar if needed.

Conclusion

Beef Pan-Fried Noodles offer a perfect blend of textures and flavors that make them a standout dish in any home-cooked meal rotation. Whether you’re replicating your favorite takeout or exploring homemade stir-fry, this recipe delivers satisfaction in every bite. Try it once, and you’ll see why it’s a go-to favorite for noodle lovers.

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