Omnivore's Cookbook · by Maggie Zhu★ 4.8 (31)
Beef Pan-Fried Noodles
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 41%
CARBS 40G37% OF CAL
3G FIBER4G SUGAR33G OTHER
FAT 21G43% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried noodles with juicy beef, bok choy, and vegetables tossed in a savory soy-oyster sauce. This restaurant-style dish comes together in about 35 minutes.
mainchinesestir frybeefdairy free
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Nutrition & ingredients
Ingredients
serves 4- 8 oz flank steak (or skirt steak) (, thinly sliced against the grain)
- 8 oz fresh Hong Kong pan fry noodles ((or other type of thin noodles) (Footnote 1))
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce ((*Footnote 2))
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon Chinkiang vinegar
- 1/4 teaspoon white pepper
- 4 tablespoons peanut oil (, divided)
- 4 heads baby bok choy (, quartered)
- 4 cloves garlic (, minced)
- 1 " ginger (, minced)
- 1/2 yellow onion (, sliced)
- 1/2 carrot (, sliced into strips)
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 41%
CARBS 40G37% OF CAL
3G FIBER4G SUGAR33G OTHER
FAT 21G43% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1341mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.