Description
Crispy pan-fried noodle cake topped with tender velveted beef and vegetables in a savory oyster sauce gravy.
Ingredients
Scale
- 350g (12oz) flank steak or skirt steak, sliced
- ¼ teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 egg white
- 1 teaspoon neutral oil
- 300g (10oz) fresh Hong Kong pan-fry egg noodles
- 3 tablespoons neutral oil, for frying
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- ½ teaspoon toasted sesame oil
- ¼ teaspoon white pepper
- 250ml (1 cup) beef or chicken stock
- 1½ tablespoons cornstarch mixed with 3 tablespoons cold water
- 3 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- 1 medium onion, halved and sliced
- 100g (3.5oz) bean sprouts
- 100g (3.5oz) snow peas or baby bok choy, halved
- 3 green onions, cut into 5cm lengths
- 2 tablespoons neutral oil, for stir-fry
Instructions
- Velvet the beef. Combine the sliced beef with baking soda, soy sauce, Shaoxing wine, cornstarch, egg white and oil in a bowl. Mix well and marinate for 15–20 minutes at room temperature. Rinse the beef under cold water and pat dry.
- Prepare the noodles. If using fresh Hong Kong pan-fry noodles, pour boiling water over them and drain immediately. Spread on a clean tray to dry for at least 5 minutes.
- Mix the gravy sauce. Combine all gravy ingredients except the cornstarch slurry in a bowl, stir until sugar dissolves.
- Fry the noodle cake. Heat 3 tablespoons of neutral oil in a wide pan over medium-high heat. Add dried noodles and press into a flat cake. Cook without moving for 4–5 minutes.
- Flip the noodle cake onto a plate, then return it to the pan to cook the other side for 3–4 minutes until golden.
- Stir-fry the beef in a clean pan over high heat. Sear for 30 seconds, then stir-fry until lightly caramelized. Remove and set aside.
- Build the gravy. In the same pan, add garlic and ginger, stir-fry briefly, then add vegetables. Pour in gravy mixture and bring to boil, thicken with cornstarch slurry.
- Pour the gravy and beef over the noodle cake and serve immediately.
Notes
Serve immediately for the best texture contrast between crispy and soft noodles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg