One-Pan Beijing Beef Noodles

Ingredients

• 0.5 lb beef (sliced into thin strips)
• 2 tbsp cornstarch (for coating the beef)
• 2 tbsp vegetable oil (for frying)
• 0.5 onion (sliced)
• 1 bell peppers (sliced)
• 2 cloves garlic (minced)
• 2 scallions (chopped)
• 1 tsp beef bouillon
• 1.5 cup water
• 4 oz rice noodles (dry)
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Steps

1. 1

   Toss the sliced beef in cornstarch until evenly coated.

2. 2

   In a large pan or wok, heat vegetable oil over medium-high heat. Fry the beef until it is crispy and golden brown.

3. 3

   Remove the crispy beef from the pan and set it aside.

4. 4

   In the same pan, add the sliced onions, peppers, minced garlic, and chopped scallions. Sauté until the vegetables begin to soften.

5. 5

   Mix in the beef bouillon, then add the water and the dry rice noodles to the pan.

6. 6

   Simmer the mixture until the liquid has reduced by about halfway and the noodles are tender.

7. 7

   Stir in the brown sugar, soy sauce, and rice vinegar to create the sauce.

8. 8

   Add the crispy beef back into the pan and toss everything together until well combined and heated through.

9. 9

   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 per serving

• main
• beef
• noodles
• one-pan
• quick
• 15-minute meal
• Asian-inspired