Ginger-Scallion Beef Noodle Bowls

Ginger and scallion are a classic fragrant pair in Chinese home cooking, lending bright heat to saucy beef dishes. Here thinly sliced steak meets springy noodles in a quick high-heat stir-fry glazed with soy and hoisin.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 510 cal
• 34g protein
• 52g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 10 oz dried lo mein or spaghetti noodles
• 1 bunch scallions, whites and greens separated and sliced
• 2 Tbsp fresh ginger, minced
• 4 garlic cloves, minced
• ¼ cup soy sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 Tbsp brown sugar
• 1 Tbsp cornstarch
• 2 Tbsp neutral oil
• 4 heads baby bok choy, halved lengthwise
• 1 Tbsp sesame seeds
• ½ tsp red pepper flakes (optional)

Instructions

1. 1Cook noodles in a large pot of salted boiling water according to package directions until just al dente; drain, rinse briefly under warm water, and toss with sesame oil to prevent sticking.
2. 2In a medium bowl whisk soy sauce, hoisin, rice vinegar, remaining sesame oil, brown sugar, and cornstarch until smooth; set the sauce aside.
3. 3Pat the sliced beef dry and season lightly with salt. Heat neutral oil in a large wok or 12-inch skillet over high heat until shimmering.
4. 4Add beef in a single layer and sear without moving 1½–2 minutes until deeply browned on the first side; stir-fry another 30–60 seconds until just cooked through. Transfer to a clean plate.
5. 5Reduce heat to medium-high and add remaining oil. Stir-fry scallion whites, ginger, and garlic 45 seconds until fragrant and the scallions soften.
6. 6Add bok choy cut-side down and cook 2 minutes until the cut sides char lightly and leaves begin to wilt.
7. 7Return beef and any juices to the pan. Pour in the prepared sauce and bring to a rapid simmer, tossing constantly 1 minute until the sauce thickens and glossy-coats everything.
8. 8Add the cooked noodles and most of the scallion greens; toss with tongs 1–2 minutes until noodles are hot and evenly sauced.
9. 9Taste and adjust with a splash more soy or sugar if needed. Sprinkle with sesame seeds, remaining scallion greens, and red pepper flakes if using.
10. 10Divide into four bowls and serve immediately while the noodles are still glossy and the beef is tender.