Stir-Fried Beef Hand-Shaved Noodles

Why you’ll love this recipe

• Textural Masterpiece: Hand-shaved noodles have thick centers and thin edges, providing a variety of “chews” in every mouthful.
• Wok-Fired Beef: The marinated beef is seared at high heat, locking in juices and creating a smoky, savory crust.
• Restaurant Quality: This dish looks and tastes like it came from a professional Xi’an noodle house.

Key Ingredients

• Dry Hand-Shaved Noodles: You can use dried or fresh “knife-cut” noodles; their wide, wavy shape is essential for this stir-fry.
• Flank or Sirloin Beef: Sliced against the grain and marinated with cornstarch to ensure “velvety” tenderness.
• Oyster Mushroom: Adds an extra layer of earthy umami and a “meaty” texture that complements the beef.

✅Quick Tips: Always marinate the beef with a teaspoon of cornstarch and oil. This “velveting” technique prevents the beef from getting tough when exposed to the high heat of the wok.

Key Steps

• Step 1: Marinate the beef and boil the noodles until they are cooked, then rinse in cold water.

• Step 2: Sear the beef in a screaming-hot wok until browned, then remove immediately.

• Step 3: Sauté garlic, chilies, and mushrooms until fragrant and soft.

Step 4: Toss the noodles and beef back into the wok with the sauce, stir-frying on high heat until the sauce coats everything perfectly.

Stir-Fried Beef Hand-Shaved Noodles

Combining rustic texture with rich, wok-fired flavor, these hand-shaved noodles are a hearty Northern favorite.

Author: Aila Lin Cooking Method: Beef Courses: Main Dishes, Noodles Recipe Keys: Q Quick & Easy S Stir Fry

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Servings: 1

Ingredients:

Scale

1/2x 1x 2x 3x

• 3 blocks dry hand shaved noodle
• 400 g beef
• 1 tsp dark soy sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp oil
• 1 tsp cornstarch
• A pinch of salt

Spices:

• 2 tbsp minced garlic
• 2 red chili pepper
• 1 tiger pepper (sliced)
• 1-2 oyster mushroom

Instructions

1. Marinate beef with soy sauce, dark soy, oyster sauce, oil, cornstarch, and salt. Rest 10 minutes.
2. Boil the noodle in hot water for about 3 minutes, run through cold water and set aside let it dry.
3. Prep the garlic, chili peppers, and oyster mushrooms.
4. Heat wok with oil. Sear beef until browned. Remove and set aside.
5. Add more oil. Sauté garlic, chilies, and mushrooms until fragrant and soft.
6. Return beef to the wok. Add a splash of water if dry.
7. Toss to coat and heat through.
8. Serve hot over noodles..

Keywords: Noodles, Hand-cut, Beef, Stir-fry, Savory