Beef Pan-Fried Noodles

In the aforementioned noodle battle (see Chicken Chow Fun, page 108), this is the contender from team fried noodles. Thin Hong Kong–style egg noodles are pan-fried into a crispy golden disc, then topped with beef, vegetables, and a velvety brown sauce. As you toss it all together at the table, you get the crunch from the noodles and vegetables, and the tenderness of the gravy-soaked noodles and beef. Ultimately, in the great noodle wars of Sunday dim sum, we’d inevitably appease both sides, because food is our family’s most reliable love language. Despite having just downed our fair share of dim sum, we always manage to save some space for a top layer of delicious carbs.

For the beef and marinade:

• 8 ounces boneless beef flank steak, thinly sliced into 2½-inch-long pieces
• 2 tablespoons water
• 1 tablespoon oyster sauce
• 2 teaspoons cornstarch
• 1 teaspoon neutral oil
• ⅛ teaspoon baking soda

For the rest of the dish:

• 10 ounces fresh HongKong–style egg noodles for pan-frying, or 6 ounces dried
• 1 cup low-sodium beef or chicken stock, heated
• 1½ tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• ¼ teaspoon white pepper powder
• 4½ tablespoons neutral oil
• ½ teaspoon finely julienned fresh ginger
• 1 cup sliced fresh mushrooms (such as shiitake, oyster, cremini, or button)
• ¼ cup sliced carrot
• 2 medium garlic cloves, finely chopped
• 1 tablespoon Shaoxing wine
• 5 ounces fresh Chinese broccoli, ends trimmed,cut on an angle into 3-inch pieces (3 to 4 cups)
• 1 tablespoon cornstarch
• 2 tablespoons water
  
  

Marinate The Beef:

In a medium bowl, combine the beef, water, oyster sauce, cornstarch, neutral oil, and baking soda. Mix until the beef has absorbed the marinade and marinate for 30 minutes to 1 hour.

Parboil The Noodles:

Meanwhile, bring a large pot of water to a boil. Add the noodles and ease them apart with tongs or chopsticks. Boil for 1 minute for fresh noodles or 1 to 2 minutes for dried noodles, just until softened. Do not overcook! Drain, rinse with cold water, and set aside in a colander to air-dry for 10 to 15 minutes.

Mix The Sauce:

In a medium bowl, combine the hotstock, light soy sauce, oyster sauce, sugar, sesame oil, and white pepper.

Pan-Fry The Noodles:

Heat a wok over high heat until it’s just starting to smoke, then add 2 tablespoons of the neutral oil, swirling it around to coat the sides. Reduce the heat to medium and spread the noodles in the wok in an even layer. Fry for 3 minutes, then add ½ tablespoon of the neutral oil around the perimeter of the wok. Continue cooking for another 2 minutes, until the noodles are golden brown and crispy on the bottom. Be patient and check the noodles often, adjusting the heat as needed to prevent burning. If you like them very crispy, cook them longer over lower heat.

Slide a wok spatula on one side of the noodles and another broad spatula on the other side, and flip the noodles over in one big piece. Add another ½ tablespoon neutral oil around the perimeter of the wok. Fry the noodles on the other side for another 3 to 5 minutes, until golden brown. Transfer the noodles to a shallow bowl or rimmed plate.

Sear The Beef:

Reheat the wok until just smoking and add another tablespoon of the neutral oil. Sear the beef for 1 minute on each side, until browned. Turn off the heat and remove the beef from the wok.

Assemble The Dish:

Over medium heat, add the remaining ½ tablespoon neutral oil along with the ginger. After 5 to 10 seconds, stir in the mushrooms, carrot, and garlic. Then add the Shaoxing wine to deglaze the wok, stirring to loosen the browned bits on the bottom. Add the Chinese broccoli and stir-fry for another minute, then add the sauce mixture and the seared beef, and stir for 30 seconds until everything is combined.

Quickly combine the cornstarch and water to make a slurry and add about two-thirds of it to the wok, stirring to thicken the sauce. Continue to add the slurry until the sauce thickens enough to coat a spoon (or until it’s your desired consistency). Simmer for another 30 seconds. Pour the entire mixture over the noodles and serve immediately.