Shanghai Noodles with Beef Bok Choy & Scallion Oil

Uploaded By: agsheeran

Tags: marley, beef, dinner, asian

You can't beat a fast dinner that packs a ton of flavor, and these Shanghai-style noodles with scallion oil tick all the boxes! Making scallion oil has two uses: the aromatic oil coats the noodles, and the crispy green scallions top it off. Boiling the noodles along with crisp bok choy not only saves time but an extra pot too! We add tender beef strips and an umami-rich sauce into the mix, and just like that—dinner is ready.

Serves: 2

Cook Time: 20 minutes

Ingredients:

10 scallions
1 baby bok choy
20 oz of beef strips
10 oz of ramen noodles
2 oz of tamari soy sauce
½ oz of toasted sesame oil
¼ oz of toasted sesame seeds
neutral oil
sugar

Instructions:

Bring a large pot of salted water to a boil. Trim scallions; cut into 2-inch lengths, keeping dark greens separate. Trim ends from bok choy, then halve lengthwise (quarter, if large), and rinse well under cold water to remove any grit. Separate into individual leaves.
Pat beef strips dry and season with salt and pepper. Heat 1 tablespoon neutral oil in a large nonstick skillet over high. Add beef in a single layer and cook, without stirring, until well browned on one side, 3 minutes. Stir and continue to cook until beef is cooked through, 2–3 minutes more. Transfer beef to a plate.
To same skillet, add scallion whites and light greens and 6 tablespoons neutral oil. Cook over medium heat, stirring occasionally, until scallions are lightly browned, 2–3 minutes.
Add scallion dark greens to skillet with scallion whites and light greens. Cook, stirring occasionally, until scallions are crisped and deeply golden brown, 4–6 minutes. Use a slotted spoon to transfer fried scallions to a paper towel-lined plate. Reserve skillet for step 6.
Add noodles to pot with boiling water. Cook, stirring occasionally to prevent sticking, until almost al dente, 1–2 minutes. Add bok choy to boiling water and cook until bok choy is bright green and tender, and noodles are al dente, 1–2 minutes more. Drain noodles and veggies, then set aside.
To reserved skillet, add 3 tablespoons tamari, 4 teaspoons sugar, and 2 teaspoons sesame oil. Cook over medium heat until sugar is dissolved and mixture is bubbling, about 1 minute. Serve noodles and bok choy in bowls with sauce spooned over top. Top with beef strips and fried scallions, mixing to combine. Garnish with sesame seeds. Enjoy!

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