Crispy Peking Beef with Fried Noodles

Featured on Eva Pau’s Asian Kitchen Season 2 Episode 5. This dish combines two favourites in one plate: crispy beef in a glossy sweet-and-sour style sauce, paired with wok-fried noodles. The beef is lightly marinated for tenderness, crisped in hot oil, then coated in a rich sauce balanced with black vinegar, chilli bean paste, and soy. Served with simple fried noodles, it makes a satisfying takeaway-style meal at home.

Crispy Peking Beef with Fried Noodles

Tender strips of crispy beef coated in a sweet, tangy Peking-style sauce, served with savoury stir-fried egg noodles and crunchy vegetables.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Beef

• 300 g beef sirloin finely sliced
• ½ onion finely sliced
• 2 garlic cloves minced
• 30 g cornflour
• 1 egg

Marinade

• 1 tsp bicarbonate of soda
• 1 tbsp Lee Kum Kee Premium Light Soy Sauce
• ½ tsp Lee Kum Kee Pure Sesame Oil
• ½ tbsp Chinese cooking wine
• ¼ tsp white pepper

Sauce

• 2 tbsp Lee Kum Kee Premium Light Soy Sauce
• 2 tbsp Chinese cooking wine
• 2 tbsp black vinegar or seasoned vinegar
• 2 tbsp tomato purée
• 3½ tbsp sugar
• 3 tsp Lee Kum Kee Chilli Bean Sauce
• 150 ml water
• ½ tsp Lee Kum Kee Pure Sesame Oil
• 1 tsp cornflour mixed with 1 tbsp cold water

Fried Noodles

• 180 g dried fine egg noodles
• 2 scallions cut into short pieces
• ½ onion finely sliced
• 200 g fresh beansprouts
• 2 tbsp dark soy sauce
• 2 tbsp Lee Kum Kee Premium Light Soy Sauce
• 1 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp sugar

Garnish

• Roasted white sesame seeds
• Chopped scallions

Method

 

Marinate and Fry the Beef

1. Mix marinade ingredients with the sliced beef and leave for a few minutes.
2. Add cornflour and egg to the marinated beef, coating evenly.
3. Heat 1 inch of oil in a wok or deep pan.
4. Fry the beef for 2–3 minutes until crisp.
5. Remove and drain on kitchen paper.

Make the Sauce

1. Mix all sauce ingredients in a bowl and set aside.
2. Heat 1 tbsp oil in a wok.
3. Add onion and garlic, stir-fry briefly until fragrant.
4. Pour in the sauce and simmer for 1–2 minutes until slightly thickened.
5. Add crispy beef and coat well in the sauce.

Prepare the Fried Noodles

1. Soak noodles in hot water for 3–4 minutes or according to packet instructions.
2. Drain and rinse under cold water.
3. Mix dark soy, light soy, oyster sauce, and sugar in a bowl.
4. Heat 1 tbsp oil in a wok.
5. Add scallions, onion, and beansprouts, stir-frying for 2 minutes.
6. Add noodles and pour over the sauce mixture.
7. Toss thoroughly using chopsticks or tongs until evenly coated.

Serve

1. Divide noodles between two bowls.
2. Top with crispy Peking beef.
3. Garnish with roasted sesame seeds and chopped scallions.

Notes

• Bicarbonate of soda helps tenderise the beef.
• Fry beef in batches if needed to keep it crisp.
• Serve immediately so the beef keeps its texture.