Beef and Snow Peas with Panfried Noodles
A delicious Chinese stir-fry dish featuring crispy pan-fried noodles topped with tender flank steak, crisp snow peas, and a savory oyster sauce. The combination of textures and flavors makes this a restaurant-quality meal you can make at home.
Ingredients
- •1 package Chinese-style noodles
- •2 tablespoons oyster sauce
- •½ tablespoon soy sauce
- •½ teaspoon sugar
- •2 teaspoons cornstarch
- •½ cup water
- •5½ tablespoons vegetable oil
- •½ pound snow peas
- •3 whole scallions
- •2 tablespoons ginger
- •1 pound flank steak
- •1 preparation thinly sliced steak
Cooking Instructions
- 1.
Cook noodles according to package directions, then drain in a colander.
8 min
- 2.
Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
2 min
- 3.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
6 min
- 4.
Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
8 min
- 5.
Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.
3 min
