Stir-Fried Beef on Noodle Pancake Recipe

Name: Stir-Fried Beef on Noodle Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces thin egg noodles; 1 lb beef flank steak, sliced across the grain into thin slivers; 1 slice fresh ginger, minced (quarter-sized); 1 garlic clove, minced; 2 medium carrots, pared, cut into thin julienned slivers; 2 celery ribs, cut into thin julienned slivers; ½ teaspoon dried red pepper flakes; 3 tablespoons low sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon sugar; 6 tablespoons vegetable oil; 2 teaspoons oriental sesame oil

Servings: persons

6 ounces thin egg noodles
1 lb beef flank steak, sliced across the grain into thin slivers
1 slice fresh ginger, minced (quarter-sized)
1 garlic clove, minced
2 medium carrots, pared, cut into thin julienned slivers
2 celery ribs, cut into thin julienned slivers
½ teaspoon dried red pepper flakes
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
6 tablespoons vegetable oil
2 teaspoons oriental sesame oil

1
Heat 3 inches of water in medium saucepan to boiling.
2
Add noodles and boil 3 minutes.
3
Pour into sieve, rinse with cold water, and drain well.
4
Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl.
5
Let stand.
6
Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl.
7
Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat.
8
Add noodles and spread evenly in pan.
9
Cook until bottom is golden and crusty, 8-10 minutes.
10
Slide pancake onto skillet lid.
11
Add 1 T. oil to skillet and heat.
12
Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes.
13
Slide pancake onto serving plate.
14
Cover with foil to keep warm.
15
Add 2 T. oil to same skillet and heat over high heat.
16
Drain beef and add to skillet.
17
Stir-fry just until beef no longer looks raw, 3-4 minutes.
18
Remove beef with juices to bowl.
19
Add remaining 1 T. oil to skillet and heat over high heat.
20
Add carrots and celery and stir-fry until crisp-tender, about 2 minutes.
21
Return beef to skillet, pour in vinegar mixture, and toss quickly to combine.
22
Spoon beef mixture noodle pancake and serve.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces thin egg noodles, 1 lb beef flank steak, sliced across the grain into thin slivers, 1 slice fresh ginger, minced (quarter-sized), 1 garlic clove, minced, and more.

Yes, Stir-Fried Beef on Noodle Pancake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stir-Fried Beef on Noodle Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions