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Beef with Chinese Vegetables over Noodles

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Beef with Chinese Vegetables over Noodles
Beef with Chinese Vegetables over Noodles
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Ingredients
  • Marinade
  • 1/2 tbsp soy sauce
  • 1 tsp rice wine or sherry
  • 1/4 sesame oil
  • 2 pinches white pepper
  • 1 pinch Miso Ho-Nee Asian Blend optional, but reccommended
  • Sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 4 tbsp water
  • Rest of Ingredients
  • 8 oz flat iron or stir fry steak sliced into strips about 1/2 inch
  • 1 tsp corn starch
  • 1/2 lb Chinese flour stick noodles or 2 packs of Ramen Noodles
  • vegetable oil
  • 2 clove garlic diced
  • 1/2 onion cut into large pieces
  • 2 stalk Bok Choy sliced
  • 1 carrot sliced into diagonal
  • 8 oz baby corn
  • 1 cup broccoli
  • 1-2 pinch dry ginger
Servings:
Ingredients
  • Marinade
  • 1/2 tbsp soy sauce
  • 1 tsp rice wine or sherry
  • 1/4 sesame oil
  • 2 pinches white pepper
  • 1 pinch Miso Ho-Nee Asian Blend optional, but reccommended
  • Sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 4 tbsp water
  • Rest of Ingredients
  • 8 oz flat iron or stir fry steak sliced into strips about 1/2 inch
  • 1 tsp corn starch
  • 1/2 lb Chinese flour stick noodles or 2 packs of Ramen Noodles
  • vegetable oil
  • 2 clove garlic diced
  • 1/2 onion cut into large pieces
  • 2 stalk Bok Choy sliced
  • 1 carrot sliced into diagonal
  • 8 oz baby corn
  • 1 cup broccoli
  • 1-2 pinch dry ginger
Servings:
Instructions
  1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
  2. Coat the steak in the corn starch and then marinate for about 15 minutes.
  3. Meanwhile prepare the noodles by boiling water in a coverable pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water so they don’t stick together.
  4. Heat about a tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the beef until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
  5. Heat another tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
  6. Add the noodles (drained first) and beef back and stir fry for another 2-3 minutes until cooked through. Add the sauce and ginger, stir and let thicken (about 2 minutes or so). Take off heat, let sit for 3 minutes or so, stir and serve.
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