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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.
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