One-Pan Beijing Beef Noodles
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See the original postImported by Harlee Delker on SeeMeCook
A quick and crispy 15-minute meal featuring tender beef tossed in cornstarch, fried until golden, and simmered with rice noodles in a savory-sweet sauce.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 16 g
- 30 g
- 55 g
- 120 g
- 6 g
- 12 g
- 6 g
- 355 g
- 12 g
- 30 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 995 g before cooking, which is about 500 g per serving.
Steps
Toss the sliced beef in cornstarch until evenly coated.
In a large pan or wok, heat vegetable oil over medium-high heat. Fry the beef until it is crispy and golden brown.
Remove the crispy beef from the pan and set it aside.
In the same pan, add the sliced onions, peppers, minced garlic, and chopped scallions. Sauté until the vegetables begin to soften.
Mix in the beef bouillon, then add the water and the dry rice noodles to the pan.
Simmer the mixture until the liquid has reduced by about halfway and the noodles are tender.
Stir in the brown sugar, soy sauce, and rice vinegar to create the sauce.
Add the crispy beef back into the pan and toss everything together until well combined and heated through.
Serve immediately while hot. Bon appetit!
Notes
This is a fast, one-pan meal. Ensure the pan is hot before adding the beef to get a truly crispy texture. If the noodles absorb too much water before they are soft, add a splash more water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 710
- Protein
- 35 g
- Carbs
- 67 g
- Fat
- 33 g
- Fiber
- 3 g
Where the calories come from
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