What is the best cut of beef for Beijing beef noodles?

Flank steak is a great balance of flavor and price. Sirloin or skirt steak also work. Whatever you use, slice thin across the grain for tenderness.

Can I skip deep-frying and still get good texture?

Yes. Shallow-frying, oven-baking on a wire rack, or using an air fryer will still produce a tasty result. The texture will be slightly different but still satisfying.

How do I keep noodles from going mushy?

Cook noodles 1 to 2 minutes less than package directions, drain well, and toss with a teaspoon of oil. Add them to the skillet at the end and toss briefly off the heat.

Is Beijing beef an authentic Chinese dish?

This style of sweet and tangy, crispy beef is a Chinese-American takeout classic. It uses flavors and techniques inspired by Chinese cooking, adapted for local taste.

Beijing Beef Noodles

Description

Sticky sweet savory noodles tossed with crispy Beijing style beef and a glossy tangy sauce. This comforting noodle bowl features tender velveted beef with crisp edges stir fried vegetables and noodles that soak up every bit of the sauce. Perfect for a weeknight dinner that tastes like takeout but feels homemade.

Ingredients

Scale

1 lb flank steak sliced across the grain into 1/4 inch strips
1/4 teaspoon baking soda
1 teaspoon white pepper or black pepper
1 tablespoon light soy sauce
2 tablespoons cornstarch
1 egg white beaten
1/4 cup cornstarch for dusting
1/4 cup peanut oil or neutral vegetable oil for frying
10 ounces lo mein udon or egg noodles cooked and tossed with 1 teaspoon oil
1 red bell pepper cut into 1/2 inch strips
1 white onion cut into 1/2 inch pieces
2 cloves garlic minced
1 inch fresh ginger grated
3 scallions sliced greens reserved for garnish
1/2 cup water
2 tablespoons light soy sauce
1/4 cup hoisin sauce
1/4 tablespoon oyster sauce
3 tablespoons ketchup
1/4 cup sugar
2 teaspoons chili paste
1 teaspoon red chili flakes
2 tablespoons apple cider vinegar or rice vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon toasted sesame oil
Toasted sesame seeds and scallion greens for garnish

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Instructions

Toss beef slices with baking soda white pepper 1 tablespoon soy sauce 2 tablespoons cornstarch and beaten egg white. Cover and refrigerate for 15 to 20 minutes.
Cook noodles according to package instructions until al dente. Drain and toss with 1 teaspoon oil then set aside.
Whisk together the sauce ingredients in a bowl. In a small bowl whisk the cornstarch and cold water to make the slurry and keep it chilled.
Heat oil in a wok or large skillet until shimmering. Place 1/4 cup cornstarch in a bowl. Shake excess marinade from beef and toss in the cornstarch to coat evenly.
Fry beef in batches for 3 to 4 minutes until golden and crisp. Transfer to a paper towel lined plate and leave about 2 tablespoons oil in the pan.
Over high heat add garlic and ginger to the pan and stir for about 20 seconds until fragrant.
Add bell pepper and onion and stir fry for 2 to 3 minutes until tender crisp.
Return beef to the pan and pour in the prepared sauce. Bring to a simmer.
Slowly whisk in the chilled slurry while stirring until the sauce thickens and becomes glossy.
Add the cooked noodles and toss gently off the heat until evenly coated. Finish with sesame oil scallion greens and sesame seeds then serve hot.

Notes

Slice beef thinly across the grain for the most tender texture. Fry the beef in batches to maintain oil temperature and achieve crisp edges. If the sauce tastes too sweet add a little extra vinegar or soy sauce for balance. For extra crisp beef allow the fried pieces to rest for a few minutes then refry briefly at higher heat.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Chinese American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 18 g
Sodium: 920 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg