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Beijing Beef Noodles

Glossy rice noodles tossed with crisp-edged beef, vegetables, and a savory-sweet Beijing-style sauce.
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Total Time: 15 minutes
Servings: 2 servings

Equipment

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

Beijing-Style Sauce

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.