Stir-Fried Beef with Crispy Egg Noodle Pancake

This is a dish that reminds me of special family dinners and Chinese restaurant celebrations. The contrast between crispy noodles and glossy stir-fried beef always felt luxurious, even though it is made from simple ingredients.

In Cantonese cooking, texture is just as important as flavour. The crunchy noodle base soaking up the savoury sauce is what makes this dish unforgettable. It is comforting, bold, and perfect for when you want something a little more indulgent at home.

Stir-Fried Beef with Crispy Egg Noodle Pancake

Tender marinated beef stir-fried in a rich black pepper sauce, served over a golden, crispy egg noodle pancake. This dish combines classic Cantonese flavours with irresistible textures.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

Main ingredients

• 220 g sirloin steak thinly sliced
• 95 g dried fine egg noodles about 1 nest
• 1 red onion thinly sliced
• ½ red pepper sliced
• ½ green pepper sliced
• 2 cloves garlic thinly sliced
• 4 spring onions cut into 2 cm pieces and julienned

Beef marinade

• 1 tbsp light soy sauce
• ½ tbsp Shaoxing rice wine
• 1 tsp sugar
• 1 tbsp cornflour
• ½ tsp bicarbonate of soda
• ¼ tsp white pepper

Stir-fry sauce

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp dark soy sauce
• ½ tbsp white rice vinegar
• 2 tsp sugar
• 1 tsp coarse black pepper

For cooking

• 1 tbsp Neutral oil as needed

Equipment

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 chopping board
• 1 large wok
• 1 1 24 cm (9½ inch) frying pan
• 1 large heatproof bowl (for noodles)

Method

 

1. Place the sliced beef in a bowl with all the marinade ingredients. Mix well, cover, and refrigerate for at least 15 minutes.
2. Prepare all vegetables and set aside.
3. In a separate bowl, mix all the sauce ingredients until well combined. Set aside.
4. Place the dried egg noodles in a large heatproof bowl. Cover with boiling water and leave for 2 minutes. Drain through a sieve and spread on a tray lined with kitchen paper to dry slightly.
5. Heat a 24 cm frying pan with enough oil to coat the base. Spread the noodles evenly to form a thin pancake.
6. Fry over medium heat for 3 to 4 minutes on each side until golden and crispy. Transfer to a plate and set aside.
7. Heat a wok over medium-high heat with a little oil. Add garlic and red onion and stir-fry for 20 seconds until fragrant.
8. Add the marinated beef and stir-fry for about 3 minutes until just cooked.
9. Add red and green peppers and stir-fry for a further 3 to 4 minutes.
10. Add spring onions and the prepared sauce. Stir-fry for 2 to 3 minutes until the sauce thickens and coats the beef.
11. Spoon the beef stir-fry over the centre of the crispy noodle pancake. Serve immediately.

Notes

• Bicarbonate keeps beef tender: This is a classic Chinese technique called velveting. Do not skip it.
• Dry noodles before frying: Excess moisture prevents crisping.
• Do not overcook the beef: Sirloin should stay juicy and soft.
• Serve immediately: The contrast between crispy noodles and saucy beef is best when fresh.
• Restaurant touch: Drizzle a little sesame oil around the edge just before serving for extra aroma.