Ingredients
For the Beef and Marinade:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda (optional, for extra tenderness)
- 1 tablespoon vegetable oil
For the Noodles:
- 12 ounces fresh or dried wheat noodles (lo mein, udon, or ramen)
- 1 tablespoon sesame oil
For the Spicy Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chili oil with sediment
- 1 tablespoon Sichuan chili bean paste (doubanjiang)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 cup beef broth or stock
For the Aromatics and Vegetables:
- 3 tablespoons vegetable oil for cooking
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 3-4 dried red chilies, whole
- 1 teaspoon Sichuan peppercorns (optional)
- 1 large onion, thinly sliced
- 2 cups bok choy or Chinese cabbage, chopped
- 2 scallions, cut into 2-inch pieces
- 1/4 cup fresh cilantro, chopped
For Garnish:
- Sliced scallions
- Fresh cilantro
- Sesame seeds
- Extra chili oil
- Lime wedges
Instructions
- Marinate the Beef: Slice beef thinly against the grain into 1/4-inch strips. In a medium bowl, combine beef with soy sauce, Shaoxing wine, cornstarch, and baking soda if using. Mix well and marinate for at least 10 minutes. Add 1 tablespoon oil just before cooking.
- Prepare Sauce and Cook Noodles: In a small bowl, whisk together all sauce ingredients: soy sauce, dark soy sauce, chili oil, chili bean paste, rice vinegar, brown sugar, sesame oil, and beef broth. Set aside. Cook noodles according to package directions until al dente. Drain, rinse briefly with cold water, and toss with sesame oil. Reserve 1/2 cup cooking water.
- Sear the Beef: Heat wok or large skillet over high heat until smoking. Add 2 tablespoons oil and swirl. Working in batches, add beef in single layer. Sear undisturbed for 90 seconds, flip and cook 60 seconds more until about 80% cooked. Transfer to plate.
- Build Aromatics: In same wok, add remaining oil. Add dried chilies and Sichuan peppercorns, stirring for 30 seconds. Add garlic and ginger, stir for 15-20 seconds. Add onions and stir-fry for 2-3 minutes until softened.
- Combine and Finish: Pour prepared sauce into wok and bring to simmer. Add bok choy and scallions, toss for 1-2 minutes. Return beef with juices to wok. Add noodles and toss energetically for 1-2 minutes until well-coated. Add reserved noodle water if needed. Taste and adjust seasoning. Garnish with cilantro, scallions, and sesame seeds. Serve immediately.
Notes
Storage Tips:
- Refrigerate in airtight containers for up to 3-4 days
- Store noodles and beef separately for best texture
- Freeze cooked beef for up to 2 months (noodles don’t freeze well)
- Reheat in wok over high heat with splash of water or broth
Substitutions:
- Use chicken, pork, or tofu instead of beef
- Replace wheat noodles with rice noodles for gluten-free (use tamari)
- Substitute bok choy with spinach, napa cabbage, or broccoli
- Use regular chili flakes if Sichuan peppercorns unavailable
Heat Level Adjustments:
- For mild: reduce chili oil to 1 teaspoon, omit dried chilies
- For extra spicy: add more chili oil and fresh sliced chilies as garnish
- Customize by serving extra chili oil on the side
Pro Tips:
- Freeze beef 20 minutes before slicing for easier, thinner cuts
- Always slice against the grain for tender beef
- Don’t skip the high heat—it’s essential for proper searing
- Have all ingredients prepped before starting (mise en place)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese
- Diet: Low Calorie