Ingredients
Scale
Protein
- 1 lb velveted beef
Vegetables & Aromatics
- ¼ onion, chopped
- ¼ leek, chopped
- 5 garlic cloves, chopped
- 7 button mushroom
- 1 spring onion, 3cm cuts
Noodles
- 2 packets instant egg noodles
Sauce
- 1 tbsp ground bean paste
- ½ tbsp chilli bean paste
- ½ tbsp dark soy sauce
- 1 tbsp sesame paste
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp yum yum
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
Instructions
-
Sear the Beef
- Heat a wok over high heat and add oil.
- Add the velveted beef and spread it out in a single layer.
- Let it sear briefly, then toss until just cooked and glossy.
- Add the chopped leek and onion and stir-fry for a few seconds until just softened.
- Strain the beef, leek, and onion together and set aside — this keeps everything tender and stops overcooking.
-
Start the Noodles
- Return the empty wok to high heat.
- Add garlic and ground bean paste to stir quickly until fragrant.
- Add the instant egg noodles directly into the wok.
- Toss and stir to coat the noodles in the paste as they loosen.
-
Build It Back
- Add the cooked beef, leek, and onion back into the wok.
- Add mushrooms and spring onions.
- Toss everything together so the noodles and beef are evenly mixed.
-
Sauce & Gloss
- Add dark soy sauce, chilli bean paste, sesame paste, oyster sauce, sugar, and yum yum.
- Toss vigorously so the sauce coats every strand of noodle and every piece of beef.
- Finish with sesame oil and Chinese cooking wine.
- Give everything a final fast toss until glossy and aromatic.
-
Serve
- Remove from heat immediately.
- Serve hot while the noodles are saucy and the beef is tender.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Noodles
- Method: Easy
- Cuisine: American Chinese
Nutrition
- Serving Size:
- Calories: 691
- Sugar: 16.8 g
- Sodium: 991.6 mg
- Fat: 17 g
- Carbohydrates: 82.9 g
- Fiber: 6 g
- Protein: 51.2 g
- Cholesterol: 121.7 mg