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Beef Noodle Bowl with Stir-fried Topping

Beef Noodle Bowl with Stir-fried Topping

Name: Beef Noodle Bowl with Stir-fried Topping
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400g Beef (tender second-cut); 2 Tomatoes; 1 Onion; 1 Green bell pepper; 2 Colorful bell peppers; as needed Scallion, ginger, garlic; 2 tsp Soybean paste / Doubanjiang (either); 1 tsp Broad bean paste; 1 tsp Oyster sauce; ½ tsp Fish sauce (optional); 2 tsp Soy sauce; to taste Salt; a pinch MSG; 1 ladle Cooking oil; 2g Garlic powder; 2g Onion powder; 2g Baking soda; 1 tsp Sweet potato starch; 1 tsp Shaoxing wine; - Hand-pulled noodles; - Shanghai bok choy

Other★ Easy48min

Prep 18m ·
Cook 30m ·
2 Servings

IngredientsWhat you'll need for Beef Noodle Bowl with Stir-fried Topping

	Ingredient	Amount	Notes
	Beef (tender second-cut)	400g
	Tomatoes	2
	Onion	1
	Green bell pepper	1
	Colorful bell peppers	2
	Scallion, ginger, garlic	as needed
	Soybean paste / Doubanjiang (either)	2 tsp
	Broad bean paste	1 tsp
	Oyster sauce	1 tsp
	Fish sauce (optional)	½ tsp
	Soy sauce	2 tsp
	Salt	to taste
	MSG	a pinch
	Cooking oil	1 ladle
	Garlic powder	2g
	Onion powder	2g
	Baking soda	2g
	Sweet potato starch	1 tsp
	Shaoxing wine	1 tsp
	Hand-pulled noodles	–
	Shanghai bok choy	–

A delicious Beef Noodle Bowl with Stir-fried Topping recipe.

Cooking StepsHow to cook Beef Noodle Bowl with Stir-fried Topping step by step

Step 1 Detail

Prepare the beef cubes, tomatoes, onion, green pepper, and bell peppers.
Step 2 Detail

Marinate the beef cubes with garlic powder, onion powder, baking soda, sweet potato starch, and Shaoxing wine. Mix well. (Note: Baking soda helps make the beef tender and silky.)
Step 3 Detail

Heat a generous amount of oil in a wok over high heat until it reaches about 350–375°F (small bubbles rising). Add the beef cubes and continuously stir with a spatula, sliding the beef through the oil for 2–3 minutes until just cooked through. Drain and remove.
Step 4 Detail

In a clean wok, heat a little oil and sauté the scallion, ginger, and garlic until fragrant.
Step 5 Detail

Return the beef cubes to the wok, add soybean paste, broad bean paste, and oyster sauce. Stir-fry evenly.
Step 6 Detail

Add the tomatoes and stir-fry, then pour in 1 small bowl of water.
Step 7 Detail

Add the fish sauce.
Step 8 Detail

Add the onion, green pepper, and bell peppers. Stir-fry until just tender-crisp.
Step 9 Detail

Add soy sauce to season.
Step 10 Detail

Remove from heat and adjust salt and MSG to taste.
Step 11 Detail

The beef topping is ready. Make it slightly saltier than you’d eat on its own — when mixed with the noodles, the saltiness will be just right. If you season it to normal taste, the noodles will end up bland. Adjust salt to your preference.
Step 12 Detail

In another pot, bring water to a boil. Add the hand-pulled noodles and separate them. Cook for 5 minutes, taste to check doneness, then add the Shanghai bok choy and blanch briefly before turning off the heat.
Step 13 Detail

Drain and transfer to a plate.
Step 14 Detail

Spoon the beef topping (from step 11) evenly over the noodles.
Step 15 Detail

Mix well and enjoy!
Step 16 Detail

Dig in! If you like garlic, drizzle some garlic juice on top; skip it if you don’t.