Savory Beef Noodles became one of my favorite comfort meals after a rainy-day experiment in my kitchen. I had planned a simple dinner, but a craving for something rich and warming pushed me to try something new. With some beef strips, soy sauce, and fresh noodles, I started putting together what would soon be my go-to dish: Savory Beef Noodles. As I stirred everything together, the aromas filled my kitchen, and I knew I had stumbled upon a winner. The flavors were bold, hearty, and just what I needed on that chilly evening. Now, Savory Beef Noodles always bring back memories of cozy moments and warm meals.
The Secret to Perfect Beef
One of the keys to making Savory Beef Noodles exceptional is to cook the beef just right. I like to choose tender beef strips, seasoned with a bit of salt and pepper, then quickly seared on high heat to lock in the juices. The beef should be juicy but not too tough, adding a satisfying bite to every mouthful of noodles. Cooking it this way gives the beef a slight crust on the outside, while still keeping it tender inside. This quick sear is one of my favorite tricks to enhance the flavor without overcooking it.
The Right Noodles and Sauce
For the noodles, I often go for fresh egg noodles, but rice noodles or even spaghetti work in a pinch. The sauce is what really brings the Savory Beef Noodles together. I mix soy sauce, garlic, a bit of ginger, and sometimes a splash of sesame oil to give it a nutty edge. The noodles soak up this flavorful sauce, combining beautifully with the beef. The sauce clings to each noodle strand, making every bite deeply satisfying. It’s simple, but each ingredient has a purpose, blending perfectly in every mouthful.
Savory Beef Noodles has become a regular dish I enjoy sharing with family and friends. There’s something special about serving this hearty dish to the people I love and seeing their faces light up. It’s a meal that doesn’t require a lot of fancy ingredients or long hours in the kitchen but delivers so much comfort. Each time I make it, it reminds me of that rainy day when I first created it, and I’m grateful for that cozy, savory discovery.
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Chef’s Notes- Savory Beef Noodles
- Use a cast iron skillet or wok, and make sure it’s extremely hot before adding the beef or noodles. This helps to achieve a perfect sear and prevents the noodles from sticking or becoming mushy.
- The baking soda in the marinade is optional but highly recommended if you want very tender beef. This step can make a noticeable difference, especially if using tougher cuts of beef.
- Fresh rice noodles work best in this dish. If using dried noodles, cook them according to the package directions but slightly undercook them, as they’ll finish cooking in the skillet.
- For a deeper umami flavor, consider adding a small amount of mushroom powder or a dash of fish sauce. These additions can elevate the savory profile.
- Add the mung bean sprouts at the very end to maintain their crunchy texture. They add a fresh, crisp bite that complements the rich noodles and beef.
Savory Beef Noodles
4
servings1
hour10
minutes307
kcal1
hour10
minutesIndulge in the irresistible flavors of our Savory Beef Noodles, a classic Cantonese favorite that brings the authentic taste of dim sum to your kitchen. Expertly stir-fried with tender beef, wide rice noodles, crisp scallions, and fresh bean sprouts, this dish offers a perfect balance of textures and rich umami notes. Whether you’re a seasoned cook or a culinary enthusiast, this recipe is simple, healthy, and budget-friendly, making it an ideal weeknight dinner or a standout addition to your next gathering. Elevate your meals with this mouthwatering, customizable Beef Noodles recipe that promises to delight your taste buds every time!
Ingredients
- Beef Marinade
16 oz thinly sliced flank steak
1/2 tsp baking soda optional tenderizer
2 tsp cornstarch
2 tsp tamari sauce
2 tsp vegetable oil
- Noodle Stir-Fry:
24 oz fresh wide rice fettuccine
6 tablespoons vegetable oil
8 scallions halved lengthwise and cut into 3-inch pieces
6 thin slices fresh ginger
4 tablespoons Shaoxing wine
1 teaspoon sesame oil
4 teaspoons dark soy sauce
4 tablespoons regular soy sauce
¼ teaspoon sugar
Salt and white pepper to taste
8 to 12 oz fresh mung bean sprouts
- Alternative Ingredients:
Tamari Sauce: Use tamari as a gluten-free substitute for regular soy sauce.
Shaoxing Wine: Substitute with dry sherry or mirin if Shaoxing wine is unavailable.
Flank Steak: Replace with sirloin or skirt steak for a similar texture and flavor.
Rice Noodles: Opt for glass noodles or substitute with fettuccine for a different texture.
Baking Soda: Omit or use a vegan tenderizer if avoiding baking soda.
Vegetable Oil: Can be replaced with peanut oil for a nuttier flavor.
Directions
- Marinate the Beef: In a mixing bowl, combine the thinly sliced beef with baking soda (if using), cornstarch, tamari sauce, and vegetable oil. Mix thoroughly to ensure the beef is evenly coated. Let the mixture sit for about 60 minutes to allow the flavors to meld and the beef to tenderize. *Optional:* For even more tender beef, you can refrigerate the marinating mixture overnight.
- Prepare the Noodles: If using fresh wide rice fettuccine in large sheets, slice them into approximately 1-inch wide strands. If the noodles are clumped or stiff, bring a large pot of water to a boil and blanch the noodles for about 30 seconds to loosen. Immediately transfer the noodles to an ice bath and drain thoroughly to prevent overcooking. This step ensures the noodles maintain their chewy texture during stir-frying.
- Cook the Beef: Heat your cast iron skillet or wok over high heat until it begins to smoke. Add 3 tablespoons of vegetable oil to coat the surface. Introduce the marinated beef to the hot skillet, searing it until browned and just cooked through. Ensure the beef doesn’t stick by maintaining a high heat. Once done, remove the beef from the skillet and set it aside for later use.
- Stir-Fry Aromatics: In the same skillet, add an additional 3 tablespoons of vegetable oil. Add the fresh ginger slices to infuse the oil with their aromatic flavor, cooking for about 15 seconds until fragrant. Next, add the scallions, stirring them briefly to soften without losing their bright color.
- Combine Noodles and Sauce: Spread the prepared rice noodles evenly in the skillet, stirring continuously on high heat for approximately 15 seconds to ensure even cooking. Pour the Shaoxing wine around the edges of the skillet, allowing it to sizzle and deglaze the pan. Add sesame oil, dark soy sauce, regular soy sauce, and a pinch of sugar to the noodles, stirring to coat them uniformly. Return the seared beef to the skillet, mixing thoroughly to integrate all ingredients.
- Final Seasoning and Bean Sprouts: Taste the noodles and adjust the seasoning with salt and white pepper as needed. Add the fresh mung bean sprouts to the skillet, stir-frying until they are just tender yet still crisp, about 2-3 minutes. This ensures the bean sprouts retain their vibrant color and crunch. Once everything is well combined and heated through, remove from heat and serve immediately, garnished with additional scallions if desired.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- Mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 307kcal
- Fat: 30g
- Saturated Fat: 21g
- Cholesterol: 68mg
- Sodium: 1978mg
- Potassium: 576mg
- Carbohydrates: 51g
- Fiber: 3g
- Sugar: 4g
- Protein: 31g
- Vitamin A: 240IU
- Vitamin C: 12mg
- Calcium: 55mg
- Iron: 3.4mg
FAQ- Savory Beef Noodles
Can I use another cut of beef if I can’t find flank steak?
Yes, sirloin or skirt steak can be substituted for flank steak. Both cuts offer a similar texture and will work well in this stir-fry.
What if I don’t have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or mirin. If using mirin, reduce the sugar in the recipe as mirin has a slight sweetness.
How can I reduce the sodium content of this dish?
Use low-sodium soy sauce and adjust the salt at the end. You can also skip the dark soy sauce or replace it with a smaller quantity of regular soy sauce.
How can I make this dish spicier?
Add sliced red chilies, chili oil, or a pinch of red pepper flakes when stir-frying the beef or aromatics for a spicy kick.
Can I prepare this dish in advance?
Yes, Savory Beef Noodles can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok to maintain the texture of the noodles and beef.
