Beef Soy Noodles
A comforting and savory weeknight stir-fry featuring tender beef strips, chewy noodles, and a rich, aromatic soy sauce glaze.
Ingredients
- •8 oz (225g) dried lo mein or udon noodles
- •12 oz (350g) flank steak or sirloin, thinly sliced against the grain
- •2 tbsp vegetable oil, divided
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •2 cups bok choy, chopped, or broccolini
- •1 red bell pepper, thinly sliced
- •3 tablespoons regular soy sauce
- •2 tablespoons dark soy sauce
- •1 tablespoon oyster sauce (certified kosher)
- •1 tablespoon toasted sesame oil
- •1 teaspoon cornstarch
- •2 green onions, cut into 2-inch pieces
Instructions
- 1
Bring a large pot of water to a boil, cook the noodles according to package instructions until al dente, then drain and rinse with cold water.
- 2
In a small bowl, whisk together the regular soy sauce, dark soy sauce, oyster sauce, cornstarch, and sesame oil until smooth.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- 4
Add the sliced beef in a single layer and sear without moving for 2 minutes until browned, then stir-fry until just cooked through, about 2 minutes more. Remove beef and set aside.
- 5
Add the remaining tablespoon of vegetable oil to the same skillet over medium-high heat.
- 6
Add the minced garlic, ginger, sliced bell pepper, and bok choy, stirring frequently for 3-4 minutes until tender-crisp.
- 7
Add the cooked noodles and the seared beef back into the skillet with the vegetables.
- 8
Pour the prepared soy sauce mixture evenly over the contents of the skillet.
- 9
Toss everything continuously over high heat for 2 minutes until the sauce thickens and coats the noodles and beef evenly.
- 10
Stir in the green onions, remove from heat, and serve hot.
💡 Chef tips
- Partially freezing your beef for 30 minutes before slicing makes it much easier to cut into thin, even strips.
- For a gluten-free version, substitute tamari for the regular and dark soy sauces and ensure your noodles are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with a splash of water.
✅ How it should turn out
The finished dish should feature glossy, savory noodles coated in a rich umami glaze, paired with tender slices of beef and crisp-tender vegetables.