Nouilles sautées au boeuf et aux germes de haricots mungo

Ingredients

• 250 g Beef Sirloin (Thinly sliced against the grain)
• 2 tbsp Light Soy Sauce (For marinating and sauce)
• 1 tbsp Dark Soy Sauce (Adds color and depth)
• 1 tbsp Oyster Sauce (Umami boost)
• 1 tbsp Cornstarch (Coats beef to retain moisture)
• 3 tbsp Vegetable Oil (Neutral oil with high smoke point)
• 1 tbsp Sesame Oil (Adds aromatic finish; drizzle at end)
• 0.5 medium Onion (Thinly sliced)
• 2 cloves Garlic (Minced)
• 6 slices Fresh Ginger (Thin, about 1 mm thick)
• 2 stalks Scallions (Cut into 3 cm pieces; use both white and green parts)
• 100 g Mung Bean Sprouts (Rinsed and drained)
• 200 g Dried Chinese Wheat Noodles (Cook according to package, then rinse under cold water)
• 6 tbsp Water (Room temperature, for sauce)
• to taste Black Pepper (Freshly ground)

Instructions

1. Marinate the Beef

   Place the thinly sliced beef in a bowl, add 1 tbsp light soy sauce, a pinch of black pepper, 1 tbsp cornstarch and 1 tbsp vegetable oil. Toss until each slice is evenly coated.

   Time: PT5M

2. Prep Aromatics

   Thinly slice half an onion, mince the garlic, slice the ginger into six thin pieces, and cut the scallions into 3 cm sections.

   Time: PT5M

3. Make the Cooking Sauce

   In a small bowl combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 6 tbsp water and a pinch of black pepper. Stir well.

   Time: PT2M

4. Cook the Noodles

   Bring a large pot of water to a rolling boil. Add the dried Chinese noodles and cook according to the package (about 5‑7 minutes). Drain in a colander and rinse quickly under cold running water to stop cooking and remove excess starch.

   Time: PT8M

   Temperature: boiling

5. Heat the Wok

   Place the wok over high heat, add 2 tbsp vegetable oil and let it heat until shimmering (about 30 seconds).

   Time: PT1M

6. Stir‑Fry the Beef

   Add the marinated beef to the hot wok. Stir‑fry for 1‑2 minutes, separating each slice, until the beef is just browned but not fully cooked. Remove and set aside.

   Time: PT2M

7. Sauté Aromatics

   Reduce heat to medium. Add the remaining 1 tbsp oil if the wok looks dry, then add the onion, garlic and ginger. Stir‑fry for about 20 seconds until fragrant.

   Time: PT20S

8. Combine Noodles and Sauce

   Add the rinsed noodles to the wok, pour in the prepared sauce, and toss continuously for 3‑4 minutes until the noodles are evenly coated and the sauce thickens.

   Time: PT4M

9. Finish the Dish

   Return the beef to the wok, add the mung bean sprouts and scallion pieces. Stir‑fry for another 2 minutes until everything is hot and the sprouts stay crisp.

   Time: PT2M

10. Add Sesame Oil and Serve

    Drizzle 1 tbsp toasted sesame oil over the noodles, give a final quick toss, then plate immediately. Garnish with extra scallion rings if desired.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

65 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Sirloin: Chicken breast, Shrimp, Firm tofu
• Instead of Light Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Regular soy sauce plus a dash of molasses
• Instead of Oyster Sauce: Mushroom sauce (vegetarian)
• Instead of Cornstarch: Potato starch, All‑purpose flour
• Instead of Vegetable Oil: Canola oil
• Instead of Sesame Oil: Toasted sesame oil (use half amount)
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Scallions: Chives
• Instead of Mung Bean Sprouts: Snow peas
• Instead of Dried Chinese Wheat Noodles: Rice noodles (gluten‑free)
• Instead of Black Pepper: White pepper

Equipment Needed

• Wok or Large Skillet
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Slice beef against the grain
• Coat beef with soy sauce, pepper, and starch before cooking
• Rinse cooked noodles under cold water to stop cooking and remove excess starch
• Add toasted sesame oil at the very end for aroma

Chef Tips from the Video

• Use a carbon‑steel wok for the best high‑heat sear.
• Keep a bowl of water nearby to quickly de‑glaze the wok if bits stick.
• Finish with a drizzle of toasted sesame oil for an authentic aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended; noodles become soggy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef up to 2 hours ahead and keep refrigerated.
• Prepare the sauce and store it in a small jar.
• Slice all aromatics and keep them in separate containers.

Frequently Asked Questions