Name: Spicy Crispy Beef Noodles
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb Flank steak or sirloin beef, thinly sliced against the grain; 2 tbsp Corn starch; 1 tsp Salt; Black pepper; 2 tbsp Neutral Oil; 5 cloves garlic, minced; 1 tsp Fresh ginger, grated; 2 tbsp Spicy bean paste, Doubanjiang; 2 tbsp Soy Sauce; 1 tbsp Oyster sauce; 1 tsp Brown sugar; 1 tsp Sesame oil; 3/4 cup Chicken stock, or beef stock; 2 portions Udon noodles, fresh or frozen; 1 cup Red bell pepper, sliced; 1/2 cup Green onions, sliced; Scallions, thinly sliced; Toasted sesame seeds; Chili oil, for drizzle

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Crispy Beef Noodles — Easy 15-Minute Sichuan Beef Udon Recipe | Chef Fatty

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Cook: 15 minTotal: 15 min

The story

Doubanjiang is the fermented Sichuan broad bean and chili paste that's the backbone of mapo tofu, twice-cooked pork, and dozens of other Sichuan classics. Most Americans have never cooked with it, and that's a loss, because it delivers a layered heat and umami depth that no single other ingredient can match. Fermented, salty, deeply chili-red, it transforms any dish it touches.

The key technique is blooming doubanjiang in hot oil. The paste has oils locked inside the fermented chilies and beans that only release when fried briefly at high heat. Thirty seconds of sizzle in hot oil turns the paste from dull brown-red to vibrant brick red, and the flavor transforms correspondingly from raw fermented paste to deep, complex, layered heat. Skip this step and the sauce will taste flat.

The beef comes first. Thin-slice flank steak or sirloin against the grain (partially freeze for 20 minutes if that helps). Pat dry, season with salt and pepper, toss in cornstarch until every slice is evenly coated. The cornstarch does two jobs: it creates a crispy edge on the beef when it hits hot oil, and it slightly thickens the sauce as it cooks.

Sear the beef over the highest heat possible. Single layer, 60 to 90 seconds, don't touch. The edges should be crispy and slightly charred. Pull the beef and set aside.

The sauce builds on top of the residual oil. Garlic and ginger for 20 seconds. Doubanjiang for 30 seconds to bloom. Then soy, oyster, brown sugar, sesame, and stock. Simmer to combine.

Fresh or frozen udon goes in directly. Toss gently (udon breaks easily before it heats through), let the noodles absorb the sauce for 2 to 3 minutes. Add red bell pepper for the last minute. Beef back on top. Scallions, sesame, chili oil drizzle. Restaurant-level at home.

Method

Beef

01
Slice beef as thin as possible. Pat dry, season with salt and pepper, toss in cornstarch until evenly coated.
02
Heat oil in a large skillet over the highest heat possible until smoking. Add beef in a single layer, working in batches if needed. Sear 60-90 seconds without touching until the edges crisp and caramelize. Toss once, cook 30 more seconds. Remove and set aside. The beef should have crispy, slightly charred edges.

Sauce

03
Reduce heat to medium. Add a touch more oil if needed. Add garlic and ginger, cook 20 seconds. Add doubanjiang and let it fry in the oil 30 seconds to bloom the paste and deepen the color to a rich brick red. Add soy sauce, oyster sauce, brown sugar, and stock. Stir and bring to a simmer.

Noodles

04
Add udon directly to the sauce. Toss lightly and let the noodles loosen. Udon noodles are fragile before they heat through so be gentle. Let them absorb the sauce 2 to 3 minutes until thick and clingy, then add red peppers and cook for another 1 to 2 minutes. The sauce should be dark, glossy, and coating every noodle.
05
Return beef to the pan and toss quickly to coat. Plate noodles in a wide bowl. Pile extra beef on top. Finish with a chili oil drizzle, scallions, and sesame seeds.

Chef's note

Doubanjiang is the soul of this dish. Frying it in oil is what unlocks the deep red color and complex heat.
Thin slicing is everything. Thick beef will steam instead of crisp. Partially freeze for 20 minutes if needed for cleaner slices.
Fresh or frozen udon beats dried here. The thick chew is the contrast you need against the crispy beef.
The cornstarch on the beef does double duty: creates the crispy edge and slightly thickens the sauce as it cooks.