Beef Stir-Fried Noodles with Vegetables

(Western Asian–Style Beef Chow Mein)

Overview

This dish is a classic Western-style Asian noodle stir-fry: tender slices of beef, chewy egg noodles, and crisp vegetables tossed in a glossy savory sauce. The flavor is balanced—salty, slightly sweet, umami-rich—with a light oiliness that coats every strand of noodle. It’s fast, satisfying, and perfect for a complete one-plate meal.

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Ingredients (Serves 2–3)

For the Beef Marinade

• 300 g (10–11 oz) beef sirloin or flank steak

• 1 tbsp soy sauce

• 1 tsp oyster sauce

• 1 tsp cornstarch

• 1/2 tsp sugar

• 1/2 tsp black pepper

• 1 tsp vegetable oil

For the Noodles

• 250 g fresh egg noodles (or dried chow mein noodles)

• Water for boiling

Vegetables

• 1/2 onion, sliced

• 1/2 red bell pepper, sliced

• 1/2 green bell pepper, sliced

• 2–3 stalks green onions, cut into 4–5 cm pieces

• 1 small handful leafy greens (bok choy, spinach, or Chinese greens)

Stir-Fry Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp dark soy sauce (for color, optional)

• 1 tsp sugar

• 2 tbsp water or chicken stock

• 1/2 tsp cornstarch

For Stir-Frying

• 2–3 tbsp vegetable oil

• 2 cloves garlic, minced

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Preparation

1. Prepare the Beef

Slice the beef thinly against the grain. This is critical for tenderness.
In a bowl, combine beef with soy sauce, oyster sauce, cornstarch, sugar, black pepper, and oil. Mix well and marinate for 15–20 minutes.

2. Cook the Noodles

Bring a pot of water to a boil.
Cook noodles according to package instructions until just al dente.
Drain and rinse briefly with cold water to stop cooking. Toss lightly with a few drops of oil to prevent sticking. Set aside.

3. Mix the Sauce

In a small bowl, combine all sauce ingredients. Stir until the cornstarch dissolves completely. Set aside.

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Cooking Instructions

Step 1: Sear the Beef

Heat a wok or large skillet over high heat.
Add 1 tbsp oil. When hot, add the marinated beef in a single layer.
Sear for 30–45 seconds per side until just cooked and lightly browned.
Remove beef from the pan and set aside.

Step 2: Stir-Fry the Vegetables

Add another 1–2 tbsp oil to the pan.
Add garlic and stir for a few seconds until fragrant.
Add onions and bell peppers. Stir-fry for 1–2 minutes until slightly softened but still crisp.

Step 3: Combine Noodles

Add cooked noodles to the pan.
Toss quickly to separate and coat them with oil.
Pour in the prepared sauce and stir continuously so the noodles absorb it evenly.

Step 4: Final Assembly

Return the beef to the pan.
Add green onions and leafy greens.
Stir-fry everything together for 1–2 minutes, until the sauce thickens slightly and coats the noodles evenly.

Taste and adjust seasoning if needed (more soy sauce or a pinch of sugar).

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Serving

Serve immediately while hot.
Optional garnishes:

• Extra sliced green onions

• Toasted sesame seeds

• A drizzle of sesame oil (very light)

This dish is best eaten fresh for optimal texture and flavor.

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Texture & Flavor Notes

• Beef should be tender and juicy, never overcooked.

• Noodles should be springy, not mushy.

• Vegetables should retain a slight crunch.

• Sauce should be savory and glossy, not watery.

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Tips for Best Results

• Always cook on high heat to avoid soggy noodles.

• Do not overcrowd the pan—cook beef in batches if needed.

• Use fresh egg noodles if available for the best chew.