Beijing Beef Noodles
Glossy rice noodles tossed with crisp-edged beef, vegetables, and a savory-sweet Beijing-style sauce.
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Servings: 2 servings
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Metric conversions are approximate
Ingredients
Beef & Vegetables
- 1 lb Flank steak or sirloin very thinly sliced against the grain
- Salt kosher salt
- Black pepper
- 2 tbsp Corn starch for coating the beef
- Neutral Oil
- 1/4 Yellow onion thinly sliced
- 1/2 Red bell pepper thinly sliced
- 3–4 Green onions thinly sliced, whites and greens separated
- 3 cloves Garlic minced
Noodles
- 8 oz Rice Noodles dried
- 1 1/2 cups Water plus more if needed
Beijing-Style Sauce
- 2 tbsp Soy Sauce
- 2 tsp Beef bouillon
- 1 1/2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1/2–1 tsp Chili flakes to taste
- Black pepper to taste
Instructions
Coat the Beef
- Place the sliced beef in a small bowl and season lightly with salt and black pepper.
- Sprinkle the cornstarch over the beef and toss until evenly coated.
- Set the beef aside while heating the pan, keeping it as dry as possible.
Sear the Beef and Build Flavor
- Heat a large skillet over high heat and add a thin layer of oil.
- Add the beef in a single layer, working in batches if needed to avoid crowding.
- Let the beef sear undisturbed for 1–2 minutes until deeply browned and crisp at the edges.
- Flip briefly to cook the second side, then remove the beef and set aside.
Cook the Vegetables
- Add the sliced onion and red bell pepper to the same pan.
- Cook for 2–3 minutes, stirring occasionally, until slightly softened and lightly colored.
- Add the garlic, green onion whites, and beef bouillon.
- Stir for 15–20 seconds until fragrant, being careful not to burn the garlic.
Add Noodles and Liquid
- Add the rice noodles to the pan.
- Pour in about three-quarters of the water to start, pressing the noodles down to soften evenly.
- Simmer for 3–4 minutes, stirring occasionally and scraping the pan to release browned bits.
- Add more water in small amounts if needed until the noodles are just tender.
Sauce and Glaze
- Add soy sauce, brown sugar, rice vinegar, chili flakes, and black pepper.
- Toss until the noodles are fully cooked, glossy, and coated in sauce.
- Let the mixture simmer another 30–60 seconds so the sauce tightens and clings to the noodles.
Finish and Serve
- Turn off the heat and fold in the cooked beef and green onion greens.
- Taste and adjust seasoning if needed.
- Serve immediately while hot and glossy.
Notes
- Slice the beef as thinly as possible to keep it tender.
- Avoid overcrowding the pan when searing.
- Cooking the beef bouillon with the vegetables deepens flavor.
- Start with less liquid and add more as needed, as noodle brands vary.
- Pad thai–style rice noodles work best.
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