Savory Beef Soy Noodles
A quick, comforting stir-fry featuring tender beef strips and chewy noodles tossed in a rich, savory soy-based glaze.
Ingredients
- •1 lb (450g) flank steak, thinly sliced against the grain
- •12 oz (340g) dried wheat noodles or ramen noodles
- •3 tablespoons soy sauce
- •2 tablespoons oyster sauce (ensure kosher certification)
- •1 tablespoon dark soy sauce
- •1 tablespoon toasted sesame oil
- •1 tablespoon cornstarch
- •3 tablespoons neutral oil (such as vegetable or canola)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •4 stalks green onions, sliced
- •2 cups bok choy, chopped
- •1/2 teaspoon white pepper
Instructions
- 1
In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce and the cornstarch. Toss well and let it marinate for 10 minutes.
- 2
Bring a large pot of water to a boil and cook the noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- 3
In a small bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper to create the sauce.
- 4
Heat 1.5 tablespoons of oil in a large wok or skillet over high heat. Add the beef in a single layer and sear until browned, about 2-3 minutes. Remove beef from the pan and set aside.
- 5
Add the remaining oil to the same pan. Stir-fry the garlic, ginger, and the white parts of the green onions for 30 seconds until fragrant.
- 6
Add the bok choy and stir-fry for 1-2 minutes until slightly wilted.
- 7
Return the beef to the pan, add the cooked noodles, and pour the sauce mixture over everything.
- 8
Toss everything together over high heat for 2 minutes until the noodles are evenly coated and the sauce has thickened slightly.
- 9
Remove from heat, garnish with the green parts of the green onions, and serve immediately.
💡 Chef tips
- Slice the beef while it is slightly frozen to achieve paper-thin, professional-looking strips.
- If you prefer a vegetable-heavy dish, feel free to add sliced bell peppers or snap peas along with the bok choy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat with a splash of water to loosen the noodles.
✅ How it should turn out
The finished dish should have glossy, dark-brown noodles coated in a savory, umami-rich sauce with tender beef and crisp-tender greens that smell aromatic and toasted.