Pasta & Noodles · Chinese
Stir-Fried Egg Noodles with Beef and Green Peppers
Springy egg noodles are wok-tossed with thin slices of marinated beef, crisp green pepper and onion in a savory soy and oyster sauce. A slice of lemon on the side and a fresh red chili let everyone brighten or heat up their own bowl.
Test kitchen note: Slice the beef against the grain while partly frozen; thin, even strips cook in under a minute and stay tender.
Method 6 steps
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Toss the beef with cornstarch and 1 tablespoon soy sauce and let it sit 10 minutes.
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Cook the noodles in boiling water for 1 to 2 minutes, drain, rinse briefly and shake dry.
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Heat 1 tablespoon oil in a wok over high heat. Sear the beef in one layer for 1 minute, then remove.
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Add the remaining oil, the garlic, onion and green pepper and stir-fry 2 minutes until crisp-tender.
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Add the noodles, remaining soy sauce and oyster sauce and toss for 2 minutes until evenly coated and slightly charred.
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Return the beef, toss once more, then serve topped with a lemon slice and a red chili on the side.
That is the whole pie. Enjoy every slice.
Pairs well with
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