Ingredients for Chinese Stir Fried Beef Noodles
- 1/4 cup soy sauce for marinade, 2 tbsp for sauce
- 2 tbsp cornstarch for marinade
- 8 oz dried egg noodles
- 1 lb flank steak, thinly sliced
- Dried Mushrooms
- Carrot
- 1 cup snow peas, trimmed
- Chicken Broth
- 2 green onions, thinly sliced
- 1 tsp salt
- 1 cup bean sprouts
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How to Make Chinese Stir Fried Beef Noodles
- Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions, about 8-10 minutes, until al dente. Rinse with cold water, drain, and toss with 2 tablespoons of oil to prevent sticking. Set aside.
- In a medium bowl, marinate the flank steak with 1/4 cup soy sauce and 2 tablespoons cornstarch for at least 10 minutes.
- Heat a wok or large skillet over high heat. Add 2 tablespoons of oil.
- Add the marinated beef and stir-fry until browned on all sides, about 3-4 minutes. Remove from wok and set aside.
- Add another 2 tablespoons of oil to the wok. Add mushrooms, carrots, and snow peas. Stir-fry for 2-3 minutes, until vegetables are crisp-tender.
- Remove vegetables from wok and set aside.
- Add the remaining 2 tablespoons of oil to the wok. Add green onions and stir-fry for 4 seconds.
- Add beef broth, 2 tablespoons soy sauce, and salt. Bring to a simmer.
- Add the cooked noodles and stir-fry for 3 minutes, until heated through and coated in the sauce.
- Add the cooked beef and vegetables. Stir to combine thoroughly.
- Stir in bean sprouts and optional chili oil. Toss gently to combine.
- Serve immediately. Garnish with extra green onions if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
23g
Fat
13g
Carbs
17g
