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Ginger Beef Noodles

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5 from 1 review

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1/2 lb. flat rice noodles
  • 1/2 lb. flank steak, cut into thin strips against the grain
  • 1 teaspoon garlic, minced
  • 2 cups chicken stock
  • 2 tablespoons thick soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon thin soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 3 green onions, sliced diagonally into 2” pieces
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • Pepper to taste


  • 2 tablespoons thin soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon ginger, minced
  • 1 teaspoon sugar


  1. Mix together the marinade and marinate the beef strips for 30 minutes
  2. Soak the rice noodles in warm water for 15 minutes, making sure they are completely submerged
  3. Over medium high heat, stir-fry the noodles in 1 tablespoon oil and 1 tablespoon dark soy sauce until the noodles have cooked down and absorbed the color, tossing continuously for about 5 minutes. Add water if needed to prevent sticking. Remove and set aside
  4. In the same pan, saute garlic until fragrant
  5. Add in the marinated beef and cook thoroughly, about 2 minutes
  6. Pour in chicken stock and stir to combine, adding oyster sauce, thin soy sauce, sugar and pepper to taste
  7. Bring to a boil then pour in the cornstarch slurry and simmer until the gravy has thickened
  8. Add in green onions and toss to combine
  9. Remove from heat and add sesame oil
  10. Arrange the noodles on plates and ladle the beef and gravy on them
  11. Serve hot