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Easy Magnolian Beeef Noodles

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Magnolian
Calories 520 kcal

Equipment

  • 1 wok or a large wide stainless steel pan

Ingredients
  

Main Ingredients

  • 400 g dried ramen noodles or Udon noodles
  • 1½ cups mixture of green, yellow and red bell peppers julienned
  • 3 green onions, sliced diagonally
  • 2 tablespoons vegetable oil for cooking

Marinade

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine Shaoxing
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 star anise pod

Signature Sauce

  • ¼ cup oyster sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • ½ cup beef broth
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Garnish

  • 2 tablespoons toasted sesame seeds
  • Extra sliced green onions
  • chili oil to taste optional

Instructions
 

Step 1: Prep & Marinate the Beef

  • Freeze flank steak for 30 minutes to make slicing easier
  • Slice against the grain into very thin strips (about 1/8 inch thick)
  • Combine all marinade ingredients in a bowl
  • Add beef slices, mix well to coat, and marinate for 2-4 hours (or overnight for best results)

Step 2: Prep Other Components

  • Julienne all bell peppers into thin strips
  • Mix all sauce ingredients except cornstarch slurry in a bowl
  • Slice green onions diagonally
  • Have your noodles and garnishes ready to go

Step 3: Cook Noodles

  • Bring a large pot of water to boil
  • Cook ramen noodles according to package instructions
  • Drain and rinse with cold water to stop cooking
  • Toss with a tiny bit of oil to prevent sticking

Step 4: Cook the Beef

  • Heat wok or large skillet over high heat until smoking
  • Add 1 tablespoon oil
  • Cook marinated beef in 2-3 batches (30 seconds per batch)
  • Remove and set aside, keeping warm

Step 5: Cook Vegetables & Sauce

  • In the same wok, add remaining oil
  • Stir-fry bell peppers for 2-3 minutes until crisp-tender
  • Pour in sauce mixture and bring to simmer
  • Add cornstarch slurry and cook until sauce thickens slightly

Step 6: Combine & Finish

  • Add cooked noodles to the wok, toss to coat with sauce
  • Return beef and any accumulated juices
  • Toss everything together until well combined and heated through
  • Add half the green onions and toss briefly

Step 7: Serve

  • Divide into bowls
  • Garnish with remaining green onions
  • Sprinkle with toasted sesame seeds
  • Serve immediately while hot, add chili oil if desired

Notes

  • Cook in batches to avoid overcrowding the wok  (which would steam rather than sear the meat) 
  • Keep ingredients moving constantly for even cooking
  • Sauce should coat noodles but not be too thick
  • Taste and adjust seasoning before final serve
  • Reduce sodium by using low-sodium soy sauce alternatives