Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles

Name: Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles
Ingredients: 8 oz 225 g flank steak or skirt steak, thinly sliced against the grain; 2 tablespoons low-sodium beef broth (to replace Shaoxing wine); 2 teaspoons cornstarch; ¼ teaspoon salt; 1 cup low-sodium beef broth; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons cornstarch; 1 teaspoon sugar; ¼ teaspoon Chinkiang vinegar; ¼ teaspoon white pepper; 4 tablespoons peanut oil (divided); 4 heads baby bok choy (quartered); 4 cloves garlic (minced); 1- inch piece ginger (minced); ½ yellow onion (sliced); ½ carrot (sliced into strips); 8 oz 225 g fresh Hong Kong pan fry noodles (or another type of thin noodles)

"Make a delicious Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles at home. Skip the takeout and enjoy this flavorful dish...."

INGREDIENTS

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8 oz 225 g flank steak or skirt steak, thinly sliced against the grain

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2 tablespoons low-sodium beef broth (to replace Shaoxing wine)

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2 teaspoons cornstarch

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¼ teaspoon salt

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1 cup low-sodium beef broth

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2 tablespoons soy sauce

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2 tablespoons oyster sauce

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2 tablespoons cornstarch

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1 teaspoon sugar

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¼ teaspoon Chinkiang vinegar

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¼ teaspoon white pepper

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4 tablespoons peanut oil (divided)

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4 heads baby bok choy (quartered)

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4 cloves garlic (minced)

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1- inch piece ginger (minced)

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½ yellow onion (sliced)

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½ carrot (sliced into strips)

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8 oz 225 g fresh Hong Kong pan fry noodles (or another type of thin noodles)

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