Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
Ingredients
8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain
8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote 1)
Meat & Marinade
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt
Sauce
1 cup low-sodium beef broth
2 tablespoons soy sauce (*Footnote 2)
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon Chinkiang vinegar
1/4 teaspoon white pepper
Stir-Fry
4 tablespoons peanut oil , divided
4 heads baby bok choy , quartered
4 cloves garlic , minced
1 inch (2.5 cm) ginger , minced
1/2 yellow onion , sliced
1/2 carrot , sliced into strips
Instructions
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