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Beef and Scallion Noodles

This easy beef and scallion stir-fry comes together in under 15 minutes and can be served atop your favorite noodles tossed with a little fresh ginger and sesame oil.
Course Entree
Cuisine Best, Chinese
Level Beginner
Main Ingredient Beef, Noodles
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings


For beef and marinade

  • 200 grams beef (I used brisket)
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon potato starch
  • 1/2 teaspoon black pepper (coarsely cracked)

For stir-fry sauce

  • 1/4 cup low sodium chicken stock
  • 1/2 tablespoon Chinese dark soy sauce
  • 1 tablespoon Chinese light soy sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon potato starch

For noodles

  • 2 servings udon noodles
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fresh ginger (grated)

For stir-fry

  • 75 grams scallions (4-5 scallions)
  • 1 tablespoon vegetable oil


  1. Slice the beef as thinly as possible against the grain. 

  2. Add the beef to a bowl along with the oyster sauce, shaoxing, 1/2 teaspoon sesame oil, potato starch and black pepper. Stir well to distribute the marinade evenly, separating areas where slices of beef may be sticking together.

  3. Make the stir-fry sauce by stirring together the chicken stock, dark soy sauce, light soy sauce, sugar and potato starch in a small bowl.

  4. Add 2 teaspoons of sesame oil and 1 teaspoon of grated ginger to a large bowl and stir to combine.
  5. Boil the noodles according to the package directions. Wait on starting the stir-fry until your noodles are about 2 minutes away from being done.
  6. Slice the scallions thinly at an angle, keeping the white parts and green parts separated.
  7. Heat a frying pan over high heat until very hot. Add the vegetable oil and swirl to coat the pan. Add the beef and white parts of the scallions and stir-fry until the beef is about half cooked (should still be pink in parts).

  8. Add the stir-fry sauce and then boil until the sauce is thick and coats the beef in a glaze. 

  9. Add the green parts of the scallions, reserving a few for garnish, and toss a few times to incorporate. Remove the pan from the heat.

  10. Drain the noodles and toss them in the ginger and sesame oil.
  11. Divide the noodles between two plates and then top with the beef and scallion stir-fry.