Beijing Beef Noodles

Ingredients

• 1 lb Beef steak (Thinly sliced against the grain; flank steak or sirloin works well.)
• 0.5 cup Cornstarch (For coating the beef.)
• 0.25 cup Neutral cooking oil (For frying the beef; use a high-heat oil such as canola, vegetable, or peanut oil.)
• 1 Yellow onion (Thinly sliced.)
• 2 Bell peppers (Thinly sliced; any color or combination of colors.)
• 3 cloves Garlic (Minced.)
• 4 Scallions (Sliced; reserve some for serving if desired.)
• 1 cube Beef bouillon (Or use the equivalent amount of beef bouillon paste or granules.)
• 2 cups Water (Used to cook the noodles and form the sauce.)
• 8 oz Rice noodles (Use dried rice noodles suitable for one-pan cooking.)
• 2 tbsp Brown sugar (Adjust to taste for a sweeter or less-sweet sauce.)
• 0.25 cup Soy sauce (Use reduced-sodium soy sauce if preferred.)
• 2 tbsp Rice vinegar (For acidity and balance.)

Steps

1. 1

   Thinly slice the beef against the grain and prepare the onion, bell peppers, garlic, and scallions so everything is ready before cooking. Because the dish cooks quickly, have the sauce ingredients and rice noodles within reach.

2. 2

   Place the sliced beef in a bowl and toss thoroughly with the cornstarch until every piece is lightly coated. Shake off any excess coating so the beef fries crisp rather than becoming heavily clumped.

3. 3

   Heat the neutral oil in a large, deep skillet or sauté pan over medium-high to high heat until shimmering. Add the coated beef in a single layer, working in batches if necessary to avoid crowding.

4. 4

   Fry the beef until deeply golden and crisp on the outside and cooked through, turning as needed, about 3–5 minutes per batch. Transfer the beef to a plate and leave the pan available for the vegetables.

5. 5

   Add the sliced onion, bell peppers, minced garlic, and scallions to the hot pan. Stir-fry for 2–3 minutes, until the vegetables are brightly colored and slightly tender and the garlic smells fragrant.

6. 6

   Crumble the beef bouillon into the pan, then pour in the water. Stir and scrape the bottom of the pan to dissolve the bouillon and loosen any browned bits.

7. 7

   Add the rice noodles to the pan and gently toss them into the liquid. Cook according to the noodle package directions, stirring frequently, until the noodles are tender and the liquid has reduced by about half.

8. 8

   Add the brown sugar, soy sauce, and rice vinegar. Toss continuously for 1–2 minutes, allowing the sauce to become glossy and coat the noodles and vegetables. Taste and adjust the balance with a little more sugar, soy sauce, or vinegar if needed.

9. 9

   Return the crispy beef to the pan and toss just until heated through and coated with the sauce, about 1 minute. Avoid prolonged simmering so the beef retains as much of its crisp texture as possible.

10. 10

    Serve the Beijing beef noodles immediately, garnished with the scallions from the pan or additional sliced scallions if desired.

Notes

The transcript does not provide exact quantities, so measurements are practical estimates. The stated cooking time is approximately 15 minutes once ingredients are prepared. For the crispest beef, avoid overcrowding the pan and serve immediately.

Nutrition per serving

• main
• quick meal
• one-pan
• Asian-inspired
• stir-fried
• beef
• noodles
• weeknight dinner