Recipe Credit Naslie Khan @HalaalAsianDelights

Hong Kong Stir Fry Beef Noodles is a delicious and popular dish known for its tender beef and flavourful sauce.

It consists of tender, succulent beef slices; soft, springy rice noodles; crispy beansprouts and aromatic Chinese chives. It’s tasty, comforting, and nutritious (protein, vegetable and starch in one plate).

Prep Time: 20 mins

Cook Time: 5 mins.

Marinating time: 30 mins.

INGREDIETS

For the Marinade:

• 340g flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon sugar
• ½ teaspoon cornstarch
• ½ teaspoon baking soda (optional, for extra tenderness)
• ½ teaspoon sesame oil
• Freshly ground black pepper to taste.

For the Sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons dark soy sauce (or regular soy sauce)
• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• ½ cup (120ml) chicken or beef broth
• 1 teaspoon cornstarch

For the Stir-Fry:

• 225g dried Hong Kong-style thin egg noodles (or your preferred noodles)
• 2 tablespoons vegetable oil, divided.
• 2 cloves garlic, minced.
• 1 small onion thinly sliced.
• 1 bell pepper, thinly sliced (optional, for colour and flavour)
• 2-3 stalks of bok choy, chopped.
• 1-2 green onions, chopped (for garnish)

METHOD

• In a bowl, combine the thinly sliced beef with the marinade ingredients: soy sauce, oyster sauce, Rice vinegar, sugar, cornstarch, baking soda (if using), sesame oil, and black pepper. Mix well to coat the beef. Let it marinate for at least 15-20 minutes while you prepare other ingredients.
• In a separate bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, sugar, chicken or beef broth, and cornstarch. Set this sauce aside.
• Cook the Hong Kong-style egg noodles according to the package instructions until they are al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until it’s no longer pink, about 2-3 minutes. Remove the beef from the wok and set it aside.
• In the same wok, add another tablespoon of oil if needed. Add the minced garlic, sliced onion, and bell pepper (if using). Stir-fry for 2-3 minutes until they start to soften.
• Add the chopped bok choy and stir-fry for an additional 2 minutes until it begins to wilt.
• Return the cooked beef to the wok with the vegetables. Pour the sauce mixture over everything. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
• Add the cooked noodles to the wok and gently toss everything together until the noodles are heated through and coated with the sauce.

Transfer the Hong Kong Stir Fry Beef Noodles to serving plates or a large platter. Garnish with chopped green onions.

Notes:

• This recipe should serve approximately 2 to 3 people as a main dish, depending on portion size and individual appetites.
• If you’re serving it as part of a larger meal with additional side dishes, it could stretch to serve more people. You can easily double or triple the recipe if you need to serve a larger group.

[Picture: Unsplash ]