Savory Stir-Fried Beef
Macaroni

A perfect fusion of tender beef and macaroni tossed in a rich, savory soy-based sauce. Quick, comforting, and packed with umami-rich flavor.

Ingredients

• 100 g beef
• 80 g macaroni
• 0.5 onion
• 4 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 0.5 tbsp oyster sauce
• 1 tbsp starch
• to taste salt
• 0.5 tbsp sugar
• to taste black pepper
• to taste cooking oil

Instructions

1. 1Boil the macaroni

   

   Bring a pot of water to a rolling boil and add a spoonful of salt. Carefully pour in the dry macaroni and let it cook for 9 minutes until tender.

   Tip: Adding salt to the boiling water ensures the pasta is seasoned from the inside out as it cooks.
2. 2Drain the pasta

   

   Once the macaroni has cooked for 9 minutes, use a slotted spoon to lift it out of the hot water. Drain the excess liquid thoroughly and set the macaroni aside.

   Tip: You can drizzle a small amount of oil over the drained macaroni and toss it gently to prevent the noodles from sticking together while you prepare the rest of the ingredients.
3. 3Season the beef

   

   Place the sliced beef into a mixing bowl. Add a pinch of salt, half a spoonful of sugar, two spoonfuls of light soy sauce, and half a spoonful of oyster sauce over the meat.

   Tip: Slicing the beef thinly before marinating allows it to absorb the flavors more quickly and ensures a tender texture when stir-fried.
4. 4Mix and marinate

   

   Mix the beef and seasonings thoroughly until the meat is evenly coated. Next, add a spoonful of starch and mix again, followed by a layer of oil to seal it. Let the beef marinate for 15 minutes.

   Tip: Adding a final layer of oil locks in the moisture and seasonings, which helps keep the beef incredibly tender during the high-heat cooking process.
5. 5Slice the onion

   

   While the beef is marinating, prepare your aromatics. Take half of a white onion and slice it evenly using a sharp kitchen knife on a cutting board.

   Tip: Try to keep the onion slices relatively uniform in size so they cook down at the same rate when added to the pan.
6. 6Sear the beef

   

   Heat a pan and add cold oil. Add the marinated beef slices and stir-fry them quickly over high heat. Once the beef is about 80% cooked and lightly browned on the outside, remove it from the pan.

   Tip: Using the hot pan, cold oil method creates a non-stick surface, allowing the beef to get a nice sear without sticking to the bottom.
7. 7Sauté the onions

   

   Without washing the pan used for the beef, toss in the sliced white onions. Stir-fry them over low heat until they are visibly softened and pick up the leftover flavors.

   Tip: Keeping the pan unwashed retains the savory beef juices, which adds depth of flavor to the onions.
8. 8Add the macaroni

   

   Once the onions are soft, pour the previously cooked and drained macaroni directly into the pan.

   Tip: Make sure your macaroni is well-drained so no excess water dilutes the sauce.
9. 9Return beef to the pan

   

   Add the partially cooked beef slices back into the pan along with the macaroni and onions.

   Tip: Adding the beef back late in the cooking process prevents it from overcooking and becoming tough.
10. 10Season the dish

    

    Season the ingredients with two spoonfuls of light soy sauce, half a spoonful of dark soy sauce, and a dash of black pepper to taste.

    Tip: Dark soy sauce is key here for adding a rich, appetizing caramel color to the macaroni and beef.
11. 11Toss and serve

    

    Give everything a quick, vigorous stir-fry over high heat. Toss the ingredients until the sauces evenly coat the macaroni and beef, then remove from the heat and it is ready to serve.

    Tip: Tossing the dish quickly over high heat helps meld the flavors and adds a nice smoky aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions