Oyster Sauce Beef On Pan Fried Noodles is a satisfying dish that combines tender beef, savory oyster sauce, and golden pan fried noodles. The rich sauce adds deep flavor, while the noodles bring a delicious contrast of textures. This comforting meal is perfect for lunch or dinner and brings the flavors of Asian inspired cooking to your home kitchen.
Craving more local noodle favorites? Try our Beef Broccoli Chow Fun for tender beef, soft rice noodles, and flavorful sauce. For another take on this classic dish, check out this Beef Pan Fried Noodles recipe for more cooking inspiration.
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Oyster Sauce Beef On Pan Fried Noodles
A popular traditional dish; representing long life. Normally served wet, with a light gravy over noodles. I like the more crisp, sometimes borderline burnt pan fried noodles. It still absorbs the gravy and all its flavor. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
Ingredients
- 2 (10 oz.) pkg. chow mein noodles or cake noodles, cooked according to packagedirections or ready to eat noodles
- 1 TB vegetable oil
- 1 tsp. sesame seed oil
- 2 TB vegetable oil
- 3/4 lb. top sirloin, thinly sliced
- 1 TB cornstarch
- 1 (13.5 oz) can chicken broth
- 1 TB vegetable oil
- 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced
- 1/2 c. sliced bamboo shoots, rinsed, drained
- 1/4 c. oyster sauce
- 1 tsp. sugar
- 1/2 tsp. salt
Marinade:
- 2 cloves garlic, minced
- 1 tsp. ginger, grated
- 1 TB vegetable oil
- 1 TB Aloha shoyu
- 1 TB cornstarch
- 1 tsp. Shaoxing wine
Instructions
- Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste.
- In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil.
- In a large skillet over medium heat; warm vegetable oil.
- Layer noodles evenly into skillet.
- Cook 2-3 minutes until slightly golden and crisp on the edges.
- Carefully flip to cook on the other side.
- Cook 2 minutes.
- Arrange onto serving platter.
- Keep warm. In a mixing bowl; combine marinade ingredients.
- Marinate beef 15-20 minutes.
- In a small mixing bowl; combine TB of cornstarch with 2 TB chicken broth.
- Set aside.
- In a large skillet or wok over medium high heat; brown meat in oil.
- Add mushrooms and bamboo shoots.
- Stir fry 1 minute to heat through.
- Stir in remaining chicken broth, oyster sauce, sugar and salt. Heat through.
- Bring to a boil.
- Add cornstarch mixture; stirring until thickened.
- Pour over noodles.
How To Serve:
- Serves 6.
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