Beef and Noodles with Garlic Bean Sauce
Ingredients
- ½ tsp Salt
- ⅓ tsp Baking Soda
- ½ Tb Chinese Cooking Wine
- 3 tsp Corn Starch divided
- 1 ½ Tb Soy Sauce divided
- ½ tsp Dark Soy Sauce
- 1 Tb Oyster Sauce
- 2 Tb Garlic Black Bean Paste
- ¾ C Beef Stock
- 1 Tb Brown Sugar
- 2 Tb Vegetable oil
- 1 lb Beef sliced super thin, against the grain
- ¾ lb Noodles
Instructions
- First we start with the marinade. Mix together ½ tsp. salt, ⅓ tsp. baking soda, 1 tsp. corn starch, ½ TB. Chinese cooking wine, ½ Tb. soy sauce, ½ tsp. dark soy sauce, and beef sliced really thin against the grain. I like to use a sirloin or round steak.
- Marinade the beef for 15 mins.
- For the sauce combine 1 Tb. soy sauce, ½ Tb. oyster sauce, 2 heaping Tb. garlic black bean paste, 2 tsp. corn starch, ¾ C beef stock, and 1 Tb. brown sugar.
- While the beef in marinating, prepare the noodles as directed on the package.
- When the water comes to a boil, start cooking the noodles.
- While the noodles are cooking, Heat your wok until it is smoking hot. Add the vegetable oil into the wok and swirl around the wok, creating a nice non stick coating.
- Dump the beef and the marinade into the wok and cook on high until the beef is 3/4 of the way cooked.
- Add the sauce to the wok and cook for about 1 min. or until the sauce has slightly thickened.
- Add the drained noodles into the wok and cook and coat the noodles for another min. or until the sauce has thickened to the thickness you like.
- Serve immediately and enjoy!
Beef and Noodles with Garlic Bean Sauce
This dish has got to be one of our families absolute favorite meals. Not only is it FULL of flavor, but it is super quick to make.
Let’s Talk Ingredients!
Pictured above are some of the ingredients that I use for this dish. I wanted to share the labels with you that way you knew what to look for. I have found that when cooking Asian dishes, the quality of the ingredients matters. So make sure you are getting good ingredients. But all that being said, the Black Bean Garlic Sauce is VERY important to this dish. It is what provides the Umami flavor that brings this dish alive!
What type of Beef and Noodles to us.
When it comes to picking out the right cut of beef, the most important thing is to get something you like. My favorite cut of beef to use for this recipe is a sirloin or round steak. Round steak is the cheaper cut of beef, so this is the one I usually go with. I know what you are thinking. Round steak can be a really tough cut of beef. But never fear, there are a couple things we can do to aide in that challenge. First, the way we cut the beef is important. When slicing the beef, always cut against the grain of the meat, never with the grain. Second, baking soda is added to the marinade to help tenderize the beef.
As for the noodles you choose, I would get a flat egg noodle that you enjoy. The noodles do not have to be “Asian” noodles or even “Home made” noodles. Really any type of flat noodle will work. Just get the thickness you enjoy!
This dish takes about 20 mins to cook from beginning to end. Most of the time is spent waiting for the marinade to flavor and tenderize the beef and the water to boil. It is one of our families favorite dishes. I hope you give this recipe a try soon!
