Chinese Egg Noodle with Beef and Bok Choy
We have been on a bit of an asian kick lately, so it is only fitting that we share this egg noodle dish with beef and bok choy. It is sort of a combination of a chow mein without the filler and broccoli beef without the broccoli. We made this recipe once before with dried egg noodles and it was good, but if you have the opportunity to use fresh egg noodles, I highly recommend doing so. The fresh noodles really add a level of excellence that I can’t quite explain, they are just a superior product. This dish doesn’t taste like the typical “chinese food” I’ve grown accustomed to in my small town. The beef marinade is salty rich without being over bearing and the bok choy is a lovely ingredient that has an unfamiliar yet comforting appeal. Most of these ingredients are new to me and my experiences with food, but I won’t let that stop me from trying something new. This aint your average chinese take out egg noodle with beef and bok choy, so bust out your wok and show panda express how it’s done!
Here are the ingredients we used for the marinade and sauce, we try to use as authentic of ingredients as possible. We are limited to one asian market in our county, so we do the best we can…
Put half the marinade and the sliced beef in a ziploc bag overnight
Using fresh egg noodles will yield the best results, so if you can find them, use them!
Cook up the beef and then set aside
Sauté the onions
Add in the cooked egg noodles and keep them moving so they don’t stick to the pan and burn
Toss in the bok choy, green onions and remaining marinade
Sauté for a couple of minutes to ensure the flavors are nicely distributed and the bok choy starts to wilt then plate that goodness!
Ingredients: (serves 2)
8oz egg noodle (fresh is best!)
1/2 of a medium white onion, slice thin
3 green onions, cut into 2 inch pieces
1/2lb. flank steak (or skirt steak) sliced as thin as you can against the grain
6-8 medium bok choy leaves, sliced vertically into thirds.
3 Tbsp. grapeseed oil (or cooking oil), divided
2 Tbsp. soy sauce
2 Tbsp. fish sauce
1 Tbsp. chinkiang vinegar (can substitute rice vinegar)
1 Tbsp. shoaxing wine (can substitute another rice cooking wine or sherry)
1 tsp. chili oil
3 cloves garlic, minced
2 tsp. ginger, grated or finely chopped
1 tsp. corn starch
1/4 tsp. baking soda
1/4 tsp. salt
The night before or morning of, assemble the marinade. Mix together all of the ingredients until well combined. Cut the beef into thin bite size fillets (making sure to cut against the grain!). Put the cut beef and half of the marinade into a ziploc bag, making sure to get all the air out so the beef can soak up all that marinade goodness. Put the other half of the marinade in an airtight container and store in the refrigerator with the beef marinade until you are ready to make the dish.
Cook egg noddles, about one minute for fresh or 3 minutes for dry. Or follow the instructions on the noodle package. Drain, rinse with cold water and drain again. Set aside.
Heat a medium sauté pan over medium heat with a 1 Tbsp. cooking oil (I prefer grapeseed oil when cooking asian dishes). Add the contents of the beef ziploc bag into the pan and cook until the beef is brown on both sides and cooked through. (should only take a few minutes if you sliced it really thin)
Heat a Wok (or large sauté pan if you do not have a wok) over medium heat with 2 Tbsp. of grapeseed oil. Add white onions and sauté until they soften. Add a egg noodles and mix well. You will have to keep the egg noodles moving so they don’t burn or get stuck to the bottom of the pan (especially if you used fresh noodles). Throw in the bok choy, green onions and remaining half of the marinade. Stir to combine and continue cooking for another minute or two, until the bok choy leaves start to wilt. I also added another splash of shoaxing wine during this part to help deglaze the bottom of the pan.
Throw it in a couple of bowls and find some chopsticks!
Tell me what you think with a comment below! Would you add different veggies?