Equipment
Ingredients
Beef and Marinade
- 450 g flank steak, trimmed of excess fat
- 15 ml light soy sauce
- 8 g cornstarch
- 3 g baking soda
- 5 ml sesame oil
Stir-Fry Sauce
- 45 ml oyster sauce
- 15 ml dark soy sauce
- 60 ml chicken broth
- 10 g brown sugar, packed
Vegetables and Noodles
- 30 ml vegetable oil
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 garlic, minced
- 15 g ginger, peeled and minced
- 300 g fresh egg noodles, cooked according to package instructions
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 588 kcal
- Protein
- 37 g
- Carbohydrates
- 65 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1133 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 78 mg
- Potassium
- 1169 mg
- Calcium
- 131 mg
- Iron
- 6.7 mg
- Magnesium
- 173 mg
- Phosphorus
- 818 mg
- Zinc
- 9.3 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 79 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.21 mg
- Niacin
- 9.5 mg
- Folate
- 39 mcg
- Water
- 180 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, slice the flank steak against the grain into thin strips about 5mm thick.
In a medium mixing bowl, combine the sliced beef, light soy sauce, cornstarch, baking soda, and sesame oil. Mix thoroughly until all liquid is absorbed by the meat. Let it sit at room temperature for 15 minutes.
In a small bowl, whisk together the oyster sauce, dark soy sauce, chicken broth, and brown sugar until the sugar is fully dissolved.
Heat 15ml of vegetable oil in a wok over high heat until it reaches 200°C/400°F and begins to shimmer and smoke slightly.
Add the marinated beef to the wok in a single layer. Sear without moving for 1 minute to build a crust, then toss and continue cooking until browned and the internal temperature reaches a food-safe 63°C/145°F. Remove the beef and set aside.
Add the remaining 15ml of vegetable oil to the hot wok. Add the minced garlic and ginger, cooking for 15 seconds until fragrant. Immediately add the red and green bell peppers, sautéing for 2 minutes until blistered but still crisp.
Return the cooked beef to the wok along with the pre-cooked fresh egg noodles. Pour the sauce mixture over the top. Mix everything continuously for 2 minutes until the sauce reduces, thickens, and evenly coats the noodles and beef.
Remove the wok from the heat. Portion into bowls and serve immediately while hot.
Chef's Notes
- Velveting is a traditional Chinese technique where meat is coated in a mixture of cornstarch, soy sauce, and a base like baking soda. It protects the meat fibers from the intense heat of the wok, resulting in an incredibly tender texture.
- Mise en place is critical for stir-frying. The cooking process happens in minutes, so all ingredients, sauces, and equipment must be prepped and within arm's reach before turning on the stove.
- Dark soy sauce is used primarily for its rich, molasses-like color rather than saltiness. If you cannot find it, you can omit it, though the final dish will look significantly paler.
Storage
Refrigerator: 3 days — Store in an airtight container. Noodles may absorb sauce and soften over time.
Reheating: Microwave on high in 1-minute bursts, stirring in between, or toss in a hot skillet with a splash of water until steaming.
Troubleshooting
The beef is tough and chewy.
Cause: The meat was sliced parallel to the muscle grain, or it was overcooked.
Fix: Cannot be fixed.
Prevention: Always identify the direction of the muscle fibers and slice perpendicular to them. Do not skip the baking soda marinade step.
The noodles are mushy and breaking apart.
Cause: The noodles were overcooked before being added to the wok, or there was too much liquid in the sauce.
Fix: Cannot be fixed.
Prevention: Cook noodles 1 minute less than package directions state, as they will finish cooking in the wok.
The sauce is too thin and watery.
Cause: The wok was not hot enough, causing the vegetables and meat to release water rather than sear.
Fix: Mix 3g of cornstarch with 5ml of cold water and stir it into the boiling sauce to thicken.
Prevention: Ensure the wok is heavily preheated and avoid overcrowding the pan.
Cultural Context
Stir-frying (chao) is a foundational Chinese cooking technique that evolved to conserve fuel by cooking ingredients rapidly over intense, concentrated heat. This method produces 'wok hei' or the 'breath of the wok,' a complex, smoky flavor achieved through the micro-combustion of oil droplets in the air. This particular noodle dish adapts traditional Cantonese flavor profiles using accessible ingredients for a fast, robust meal.
