It’s one of those lazy weekends where you’re lounging around in your pajamas, but suddenly you’re craving something way more exciting than your usual cereal or leftover pizza. You want bold, restaurant-quality flavors, but let’s be real – you don’t want to spend all day in the kitchen or hunt down a million ingredients.
Enter these Chinese Pan-Fried Beef Noodles. They’re quick enough to satisfy your impatience, fancy enough to make you feel like you actually accomplished something today, and packed with enough flavor to snap you right out of that weekend food rut. Plus, you probably have most of what you need already sitting in your pantry.
Ready to turn your lazy Saturday into something delicious? Let’s do this.
Chinese Pan-Fried Beef Noodles
2-3
servings25
minutes20
minutesThis recipe focuses on creating a flavorful sauce that coats the noodles and beef beautifully, along with vibrant vegetables for color and crunch.
Ingredients
- For the Beef & Marinade:
300g (about 10-11 oz) flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1 tsp sesame oil
Pinch of white pepper
1 – 2 tsp Sriracha OR Chinese Sate Sauce (adjust to your spice preference)
- For the Noodles:
200g (about 7 oz) fresh or dried egg noodles (lo mein noodles are ideal)
1 tbsp cooking oil (vegetable or canola)
- For the Sauce:
1 cup beef broth (low sodium preferred)
2 tbsp soy sauce
1 tbsp dark soy sauce (for color, optional)
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sugar
1 tsp cornstarch, dissolved in 2 tbsp cold water (slurry)
- For the Vegetables & Aromatics:
1 tbsp cooking oil
2 cloves garlic, minced
1-inch piece ginger, grated or finely minced
1 medium carrot, peeled and thinly sliced into rounds or julienned
2-3 small heads baby bok choy, halved lengthwise
2-3 green onions, sliced (white and green parts separated)
Optional garnishes: Red chilies (thinly sliced), sesame seeds, a drizzle of chili oil
Directions
- Marinate the Beef:
- In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and your chosen spicy agent (Sriracha OR Chinese Sate Sauce). Mix well to ensure all the beef is coated.
- Cover and refrigerate for at least 15-20 minutes, or up to 30 minutes.
- Prepare the Noodles:
- Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. For fresh noodles, this usually takes 2-3 minutes. For dried, it might be 5-7 minutes.
- Drain the noodles well and toss with 1 tbsp of cooking oil to prevent sticking. Set aside.
- Make the Sauce:
- In a small bowl, whisk together the beef broth, soy sauce, dark soy sauce (if using), oyster sauce, Shaoxing wine, and sugar. Set aside.
- In another small bowl, prepare the cornstarch slurry by mixing 1 tsp cornstarch with 2 tbsp cold water until smooth.
- Cook the Beef:
- Heat 1 tbsp of cooking oil in a large wok or deep skillet over high heat until shimmering and almost smoking.
- Add the marinated beef in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until nicely browned. The beef doesn’t need to be fully cooked through yet.
- Remove the beef from the wok and set aside.
- Sauté Aromatics and Vegetables:
- If needed, add a little more oil to the wok.
- Add the minced garlic and ginger to the hot wok and stir-fry for about 30 seconds until fragrant.
- Add the sliced carrots and the white parts of the green onions. Stir-fry for 2-3 minutes until the carrots start to soften slightly.
- Add the halved baby bok choy to the wok. Splash in 1-2 tablespoons of water (or beef broth)*. Stir-fry for 1-2 minutes until they turn vibrant green and just begin to wilt, but still have a slight crispness.
- Combine and Finish:
- Pour the prepared sauce mixture into the wok with the vegetables. Bring to a simmer.
- Stir the cornstarch slurry again, then gradually add it to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
- Return the cooked beef to the wok. Toss to coat the beef and vegetables in the sauce.
- Add the cooked noodles to the wok. Using tongs, gently toss everything together until the noodles are well coated with the sauce and all ingredients are combined and heated through.
- Stir in the green parts of the green onions just before serving.
- Serve:
- Transfer the Chinese Pan-Fried Beef Noodles to serving bowls.
- Garnish with additional sliced green onions, red chilies (if using), and a sprinkle of sesame seeds. Serve immediately.
Choose Your Noodle
- Thick round noodles – perfect for twirling and getting every bit of sauce
- Thin noodles – cook quickly and soak up flavors beautifully
- Wide flat noodles – they give you those satisfying, substantial bites and hold onto all that delicious sauce and beef
This way you can just look at what’s available at the store and think “okay, I want the thick round ones” or “I’m in the mood for those wide flat ones” without having to remember specific noodle names.
Much more practical for actual grocery shopping!
Tips for Making This Amazing:
Crank up the heat: Your pan should be smoking hot. We’re going for that gorgeous sear on the beef and keeping those veggies nice and crispy, not soggy.
Don’t crowd the pan: I know you’re hungry, but if you dump all the beef in at once, it’ll just steam and get sad. Cook it in batches – trust me on this one.
Let’s talk heat:
- Sriracha is your friend if you want that familiar garlicky kick – straightforward and delicious.
- Chinese satay sauce is where things get interesting. It’s got this amazing nutty, complex flavor from peanuts, chilies, and all sorts of good stuff. Start with just a teaspoon or two and taste as you go – this stuff can sneak up on you, but in the best way possible.
Now go make some magic happen in that kitchen! Your taste buds will thank you.
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