Stir-Fried Beef Noodles with Seasonal Vegetables (時菜牛肉炒面)

時菜牛肉炒面, or Stir-Fried Beef Noodles with Seasonal Vegetables, is a popular and delicious Asian dish that combines tender slices of beef, a variety of fresh vegetables, and flavorful noodles. It’s a versatile and quick meal, perfect for a weeknight dinner. Here's how to make it.

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Ingredients

For the Beef Marinade:

300 g beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil

For the Noodles:

400 g fresh or dried noodles like egg noodles or udon

For the Stir-Fry:

2 tablespoons vegetable oil
2 cloves garlic minced
1 medium onion sliced
2 cups mixed seasonal vegetables such as bell peppers, carrots, bok choy, broccoli, or snap peas, chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
Salt and pepper to taste

Optional Garnish:

Chopped green onions
Sesame seeds

Instructions

Marinate the Beef:

In a bowl, mix the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.

Prepare the Noodles:

Cook the noodles according to package instructions until al dente. Drain and set aside.

Stir-Fry Beef:

Heat 1 tablespoon of oil in a wok or large frying pan over high heat.
Add the marinated beef and stir-fry quickly until browned but not fully cooked. Remove the beef from the wok and set aside.

Stir-Fry Vegetables:

Add the remaining tablespoon of oil to the wok. Sauté garlic and onion until fragrant.
Add the chopped vegetables and stir-fry until they’re just tender.

Combine Noodles and Sauce:

Return the beef to the wok with the vegetables.
Add the cooked noodles, oyster sauce, soy sauce, and sugar. Toss everything together until the noodles are well coated with the sauce. Season with salt and pepper to taste.