Chinese
Twenty-Minute Beef and Noodle Stir-Fry
Thin steak and bok choy toss with cooked noodles in a soy-ginger sauce. The noodles are boiled first so the skillet stays hot.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Photo: Kent Wang (CC BY-SA). Source
Why you’ll love it
- Boiling the noodles first keeps the stir-fry fast.
- Bok choy stems and leaves cook differently, so the stems go in first.
- The sauce is measured.
- It is not the pepper-steak recipe already on the site.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Boil the noodles until just tender. Drain.
- 2
Toss the steak with soy sauce and cornstarch.
- 3
Heat the oil over high. Sear the steak 1 minute per side. Move it out.
- 4
Stir-fry the bok choy stems 1 minute. Add the leaves, ginger, oyster sauce, and water.
- 5
Return the steak and noodles. Toss 1 minute and serve.
Pro tips
- Slice the steak cold so the pieces stay even.
- Do not oil the noodles or they will not grab the sauce.
- Oyster sauce is salty. Taste before adding more soy.
Easy substitutions
- Flank steak
- Sirloin
- Bok choy
- Broccoli
- Oyster sauce
- Extra soy sauce plus a pinch of sugar
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Rewarm in a hot skillet with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 32 g
- Carbs
- 46 g
- Fat
- 15 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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