Beef Noodle Stir-fry (Mi Xao Bo)

🧂 Ingredients

• 7-8 oz beef, preferably flank steak of oyster blade

  (200-220g)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

  (and more to serve)
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 tablespoon cooking oil
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 2 1/2 tablespoons water or stock
• 1/4 teaspoon sugar
• 4 oz dried egg noodles

  (120g)
• cooking oil
• 2 teaspoons minced garlic, divided
• 1/2 cup julienned carrots

  (about half a medium carrot, 60g)
• 1/2 cup thinly sliced yellow onions

  (about half a medium onion, 60-80g)
• 5.5 oz chopped napa cabbage

  (about 4-5 leaves, 150g)
• 3.5 oz chopped baby bok choy

  (100g)

Instructions

• 1 Slice the beef thinly against the grain. Toss the beef slices with ¼ teaspoon
  salt, ¼ teaspoon pepper, 1 teaspoon cornstarch and 1 tablespoon water. Then add
  ½ tablespoon oil and mix well. Set aside to marinate for 15-30 minutes depending
  on how much time you have.
• 2 Add all ingredients for the stir-fry sauce to a bowl and stir well to combine.
  Set aside.
• 3 Cook the egg noodles according to package instructions but undercook for a
  minute. Then rinse under cold water and drain thoroughly. Set aside.
• 4 Place a pan over medium heat. Once it is hot, add some oil and increase the heat
  to medium-high. Add the beef slices in a single layer and let them cook
  undisturbed for about 20-30 seconds. Then add half of the minced garlic and
  stir-fry the beef for a few more seconds until it is 80% cooked and still a bit
  pink. Transfer to a plate and set aside.
• 5 Add some more oil to the pan and adjust the heat to medium. Add julienned
  carrots and cook for about 30 seconds. Then add onions, stir and cook for about
  45 seconds until fragrant. Add the remaining minced garlic and cook for a few
  more seconds until fragrant.
• 6 Turn up the heat to medium-high to high, and add the napa cabbage and baby bok
  choy. Stir-fry for about 1-2 minutes until the vegetables have wilted but are
  still crisp.
• 7 Add the prepared noodles to the pan and toss with the vegetables briefly, about
  30 seconds, until the noodles have warmed up. Add the stir-fry sauce and
  continue to stir-fry briefly.
• 8 Add the beef along with any juices back to the pan. Stir and toss everything
  together quickly until flavors are combined, beef is cooked through and
  vegetables are crisp-tender. Adjust seasonings to your taste.
• 9 Transfer the stir-fried noodles to a serving plate. Sprinkle black pepper on top
  and serve immediately.

Nutrition Info