Beijing Beef Noodles

Coat the Beef

1. 01

   Place the sliced beef in a small bowl and season lightly with salt and black pepper.
2. 02

   Sprinkle the cornstarch over the beef and toss until evenly coated.
3. 03

   Set the beef aside while heating the pan, keeping it as dry as possible.
   

Sear the Beef and Build Flavor

1. 04

   Heat a large skillet over high heat and add a thin layer of oil.
2. 05

   Add the beef in a single layer, working in batches if needed to avoid crowding.
3. 06

   Let the beef sear undisturbed for 1–2 minutes until deeply browned and crisp at the edges.
4. 07

   Flip briefly to cook the second side, then remove the beef and set aside.
   

Cook the Vegetables

1. 08

   Add the sliced onion and red bell pepper to the same pan.
2. 09

   Cook for 2–3 minutes, stirring occasionally, until slightly softened and lightly colored.
3. 10

   Add the garlic, green onion whites, and beef bouillon.
4. 11

   Stir for 15–20 seconds until fragrant, being careful not to burn the garlic.
   

Add Noodles and Liquid

1. 12

   Add the rice noodles to the pan.
2. 13

   Pour in about three-quarters of the water to start, pressing the noodles down to soften evenly.
3. 14

   Simmer for 3–4 minutes, stirring occasionally and scraping the pan to release browned bits.
4. 15

   Add more water in small amounts if needed until the noodles are just tender.
   

Sauce and Glaze

1. 16

   Add soy sauce, brown sugar, rice vinegar, chili flakes, and black pepper.
2. 17

   Toss until the noodles are fully cooked, glossy, and coated in sauce.
3. 18

   Let the mixture simmer another 30–60 seconds so the sauce tightens and clings to the noodles.

Finish and Serve

1. 19

   Turn off the heat and fold in the cooked beef and green onion greens.
2. 20

   Taste and adjust seasoning if needed.
3. 21

   Serve immediately while hot and glossy.