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Easy Magnolian Beef Noodles

Easy Magnolian Beeef Noodles

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Prep Time 10 minutes
Cook Time 20 minutes
Cuisine: Magnolian
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

  • 1 wok or a large wide stainless steel pan

Method
 

Step 1: Prep & Marinate the Beef
  1. Freeze flank steak for 30 minutes to make slicing easier
  2. Slice against the grain into very thin strips (about 1/8 inch thick)
  3. Combine all marinade ingredients in a bowl
  4. Add beef slices, mix well to coat, and marinate for 2-4 hours (or overnight for best results)
Step 2: Prep Other Components
  1. Julienne all bell peppers into thin strips
  2. Mix all sauce ingredients except cornstarch slurry in a bowl
  3. Slice green onions diagonally
  4. Have your noodles and garnishes ready to go
Step 3: Cook Noodles
  1. Bring a large pot of water to boil
  2. Cook ramen noodles according to package instructions
  3. Drain and rinse with cold water to stop cooking
  4. Toss with a tiny bit of oil to prevent sticking
Step 4: Cook the Beef
  1. Heat wok or large skillet over high heat until smoking
  2. Add 1 tablespoon oil
  3. Cook marinated beef in 2-3 batches (30 seconds per batch)
  4. Remove and set aside, keeping warm
Step 5: Cook Vegetables & Sauce
  1. In the same wok, add remaining oil
  2. Stir-fry bell peppers for 2-3 minutes until crisp-tender
  3. Pour in sauce mixture and bring to simmer
  4. Add cornstarch slurry and cook until sauce thickens slightly
Step 6: Combine & Finish
  1. Add cooked noodles to the wok, toss to coat with sauce
  2. Return beef and any accumulated juices
  3. Toss everything together until well combined and heated through
  4. Add half the green onions and toss briefly
Step 7: Serve
  1. Divide into bowls
  2. Garnish with remaining green onions
  3. Sprinkle with toasted sesame seeds
  4. 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