Name: Beijing Beef Noodles
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 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; 8 oz Rice Noodles, dried; 1 1/2 cups Water, plus more if needed; 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

One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →

Beijing Beef Noodles Recipe — Easy 15-Minute Chinese Beef Noodles | Chef Fatty

0Total: 15 min

The story

This is the noodle version of the dish you've probably eaten at P.F. Chang's and wondered why yours never comes out as crispy at home. The answer is always the same three things: the beef is too thick, the pan isn't hot enough, or you crowded it.

Fix those three and this dish is fifteen minutes of work. Start by slicing the flank steak as thin as you can manage, always against the grain. Frozen for twenty minutes first makes this easier. Thin slices cook fast enough to crisp on the outside without turning gray and sad on the inside, which is the whole trade-off with cheap steak.

Coat the slices in a light dusting of cornstarch. Not a batter. Just enough to dry the surface so it takes real color in the pan. The cornstarch also thickens the sauce later without you doing anything else, which is why you don't slurry it separately.

The sauce is a Beijing-style sweet-salty-tangy balance: soy for the savory base, beef bouillon for depth, brown sugar for the caramel note that matches the crisp beef edges, rice vinegar for the acid that keeps it from being cloying. Chili flakes take it from suggestion to serious. If you want it bolder, double the bouillon, not the soy.

Cook the rice noodles directly in the sauce at the end. That's how they pick up color and flavor instead of arriving on the plate white and blank. The whole pan should be glossy by the time the noodles are tender, with just enough liquid left to coat every strand. If it's drying out too fast, splash in water by the tablespoon.

Method

Coat the Beef

01
Place the sliced beef in a small bowl and season lightly with salt and black pepper.
02
Sprinkle the cornstarch over the beef and toss until evenly coated.
03
Set the beef aside while heating the pan, keeping it as dry as possible.

Sear the Beef and Build Flavor

04
Heat a large skillet over high heat and add a thin layer of oil.
05
Add the beef in a single layer, working in batches if needed to avoid crowding.
06
Let the beef sear undisturbed for 1–2 minutes until deeply browned and crisp at the edges.
07
Flip briefly to cook the second side, then remove the beef and set aside.

Cook the Vegetables

08
Add the sliced onion and red bell pepper to the same pan.
09
Cook for 2–3 minutes, stirring occasionally, until slightly softened and lightly colored.
10
Add the garlic, green onion whites, and beef bouillon.
11
Stir for 15–20 seconds until fragrant, being careful not to burn the garlic.

Add Noodles and Liquid

12
Add the rice noodles to the pan.
13
Pour in about three-quarters of the water to start, pressing the noodles down to soften evenly.
14
Simmer for 3–4 minutes, stirring occasionally and scraping the pan to release browned bits.
15
Add more water in small amounts if needed until the noodles are just tender.

Sauce and Glaze

16
Add soy sauce, brown sugar, rice vinegar, chili flakes, and black pepper.
17
Toss until the noodles are fully cooked, glossy, and coated in sauce.
18
Let the mixture simmer another 30–60 seconds so the sauce tightens and clings to the noodles.