Chef Mia

Beef Pan-Fried Noodles

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Beef Pan-Fried Noodles

  • Author: Chef Mia
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Description

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!

Ingredients

Scale
  • 8 oz flank steak (or skirt steak) (, thinly sliced against the grain)
  • 8 oz fresh Hong Kong pan fry noodles ((or other type of thin noodles) (Footnote 1))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce ((*Footnote 2))
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinkiang vinegar
  • 1/4 teaspoon white pepper
  • 4 tablespoons peanut oil (, divided)
  • 4 heads baby bok choy (, quartered)
  • 4 cloves garlic (, minced)
  • 1 " ginger (, minced)
  • 1/2 yellow onion (, sliced)
  • 1/2 carrot (, sliced into strips)

Instructions

  1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
  3. Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
  4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
  5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (its OK if theres a hint of pink inside), transfer to a big plate, and set aside.
  6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
  7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
  8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
  9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
  10. Serve immediately as a main dish.

Copycat PF Chang’s Fried Rice Recipe

PF Chang’s is one of my favorite places and I love their Fried Rice! It’s really pretty easy to make and your whole family will love it! This recipe is ready in less than 30 minutes and you can add chicken to it to make it a meal.

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PF Changs Fried Rice

  • Author: Chef Mia
Print Recipe

Description

PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

Ingredients

Scale
  • 1 cup Jasmine rice
  • 1 3/4 cup chicken broth (or water)
  • 3 tsp sesame oil
  • 2 eggs
  • 1/3 cup shoestring carrots
  • 1/3 cup frozen peas
  • 1/4 cup green onion (sliced)
  • 1/3 cup fresh bean sprouts
  • 3 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp molasses

Instructions

  1. Heat chicken broth (or water) in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil
  6. Crack eggs into pan and scramble in pan
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan
  8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan up around sides so rice is spread out as much as possible
  11. Add soy sauce mixture and stir fry additional 3-4 minutes
  12. Serve and top with green onions

Copycat PF Chang’s Fried Rice Recipe

PF Chang’s is one of my favorite places and I love their Fried Rice! It’s really pretty easy to make and your whole family will love it! This recipe is ready in less than 30 minutes and you can add chicken to it to make it a meal.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

PF Changs Fried Rice

  • Author: Chef Mia
Print Recipe

Description

PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

Ingredients

Scale
  • 1 cup Jasmine rice
  • 1 3/4 cup chicken broth (or water)
  • 3 tsp sesame oil
  • 2 eggs
  • 1/3 cup shoestring carrots
  • 1/3 cup frozen peas
  • 1/4 cup green onion (sliced)
  • 1/3 cup fresh bean sprouts
  • 3 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp molasses

Instructions

  1. Heat chicken broth (or water) in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil
  6. Crack eggs into pan and scramble in pan
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan
  8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan up around sides so rice is spread out as much as possible
  11. Add soy sauce mixture and stir fry additional 3-4 minutes
  12. Serve and top with green onions

Chinese Beef and Broccoli (One Pan Take-Out)

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}

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Chinese Beef and Broccoli

  • Author: Chef Mia
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Description

This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

Ingredients

Scale
  • 1 lb flank steak (, skirt steak, or other cut (*see footnote 1))
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
  • 1/2 cup chicken stock ((or beef stock))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce ((*footnote 2))
  • 2 teaspoons brown sugar ((or white sugar))
  • 1 tablespoon cornstarch
  • 1 head broccoli (, cut to bite-size florets)
  • 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
  • 3 garlic cloves (, minced)
  • 2 teaspoons ginger (, minced)

Instructions

  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
  2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
  3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if theres any water left.
  4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

The Best Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes. Our Teriyaki Chicken is made with our homemade teriyaki sauce and is full of flavor! #chicken #chinese #teriyaki

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Teriyaki Chicken Rice Bowl

  • Author: Chef Mia
Print Recipe

Description

If you love quick, easy, and delicious dinner recipes for your busy week nights, then look no further!! This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, cubed
  • 1 Tbsp. olive oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp. packed light brown sugar
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. sesame oil (optional)
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 Tbsp. honey
  • 3 tsp. cornstarch
  • sesame seeds and chopped green onions for garnish
  • rice for serving
  • steamed veggies for serving

Instructions

  1. Heat oil in a large skillet on medium high heat.
  2. Add cubed chicken and brown chicken until cooked through and it is no longer pink.
  3. While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
  4. Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
  5. Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion

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