Tender marinated beef slices wok-tossed with springy udon noodles and crisp vegetables in a savory brown sauce. A comforting Hong Kong-style classic that's ready in under 30 minutes.
This recipe draws inspiration from classic Hong Kong-style cafe fare, where wok-heated noodles are a staple. The key is having everything prepped before you start cooking—once the wok is hot, the cooking happens fast.
Combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of sugar. Massage well and let sit for 10 minutes while you prep the other ingredients.
Bring a pot of water to boil. Add udon noodles and cook according to package directions until just tender (about 4-5 minutes for dried). Drain and rinse briefly under cold water to stop cooking, then toss with a little oil to prevent sticking.
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil, then sear the beef in a single layer for 1-2 minutes until browned but still slightly pink inside. Remove and set aside.
Add the remaining oil to the wok. Stir-fry onion and mushrooms for 2 minutes until softened. Add garlic and bok choy, cook another minute until bok choy turns bright green.
Add the noodles and beef back to the wok. Pour in the remaining soy sauce, oyster sauce, dark soy sauce, and water. Toss everything together over high heat for 2-3 minutes until the sauce coats the noodles and evaporates slightly. Serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
