This Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles is an Asian-inspired dish that’s full of vibrant flavors and textures. Tender strips of beef are stir-fried with crispy vegetables like bok choy, carrots, and onions, and served over golden, pan-fried noodles. The dish is coated in a savory sauce that combines soy sauce, oyster sauce, and a touch of vinegar for a delicious balance of sweet, salty, and tangy flavors. This dish is perfect for skipping takeout and making an easy, flavorful meal at home.

Full Recipe:

Ingredients

For the Beef and Marinade:

• 8 oz (225 g) flank steak or skirt steak, thinly sliced against the grain
• 2 tablespoons low-sodium beef broth (to replace Shaoxing wine)
• 2 teaspoons cornstarch
• ¼ teaspoon salt

For the Sauce:

• 1 cup low-sodium beef broth
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons cornstarch
• 1 teaspoon sugar
• ¼ teaspoon Chinkiang vinegar
• ¼ teaspoon white pepper

For the Stir-Fry:

• 4 tablespoons peanut oil (divided)
• 4 heads baby bok choy, quartered
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• ½ yellow onion, sliced
• ½ carrot, sliced into strips

For the Noodles:

• 8 oz (225 g) fresh Hong Kong pan-fried noodles (or another type of thin noodles)

Directions

1. Marinate the Beef:
   In a medium bowl, combine the beef, low-sodium beef broth, cornstarch, and salt. Toss to coat evenly and set aside while preparing the other ingredients.
2. Make the Sauce:
   In a separate bowl, whisk together the beef broth, soy sauce, oyster sauce, cornstarch, sugar, Chinkiang vinegar, and white pepper until smooth. Set aside.
3. Cook the Noodles:
   Prepare the noodles according to package instructions. Drain and set them aside to dry.
4. Fry the Noodles:
   In a large pan, heat 2 tablespoons of peanut oil over medium-high heat. Add the noodles in a flat, round patty shape. Cook without flipping until the bottom is golden and crispy, then carefully flip to fry the other side until golden. Once done, transfer the noodles to a large serving plate.
5. Cook the Beef:
   In the same pan, heat 1 tablespoon of peanut oil. Add the marinated beef in a single layer. Let it cook undisturbed for about 30 seconds until golden brown. Flip and cook until browned on the other side. Remove the beef and set it aside.
6. Stir-Fry the Vegetables:
   Add the remaining 1 tablespoon of peanut oil to the pan. Toss in the onion and carrot strips, stirring quickly. Add the garlic and ginger, and cook for another 30 seconds until fragrant.
7. Add the Bok Choy:
   Add the baby bok choy and stir-fry for another minute until softened.
8. Combine and Cook the Sauce:
   Stir the sauce one last time to ensure the cornstarch is fully dissolved, then pour it into the pan. Stir until the sauce begins to boil and thicken.
9. Mix in the Beef:
   Return the beef to the pan and stir everything together until the beef is coated in the sauce and the vegetables are well combined. Remove from heat.
10. Serve:
    Pour the stir-fry mixture over the crispy noodles. Serve immediately and enjoy!

Nutrients (Per Serving)

• Calories: 400 kcal
• Carbohydrates: 45g
  • Sugar: 5g
• Protein: 35g
• Fat: 15g
  • Saturated Fat: 3g
• Sodium: 600mg
• Potassium: 550mg
• Cholesterol: 70mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 3200 IU
• Vitamin C: 35mg
• Calcium: 60mg
• Iron: 3mg