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Pan-Fried Noodles with Fullblood Wagyu Beef

Beijing Pan-Fried Noodles with Fullblood Wagyu Beef

Prep Time: 45 Minutes (Plus 2 Hours to Marinate)
Cook Time: 20 Minutes
Servings: 5
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas (cut strips into bite-size pieces)
  • 1 LB Fresh Chow Mein Noodles
  • 8 TBSP Grapeseed Oil (divided: 3 TBSP + 3 TBSP + 2 TBSP)
  • 2 TBSP Sesame Oil
  • 3 HEAD Baby Bok Choy (cut into quarters)
  • 1 Sweet Onion (julienned)
  • 1 Large Carrot (peeled and cut into julienned strips)
  • 1/4 CUP Rice Wine or Dry Sherry
  • 2 TBSP Corn Starch
  • 1 TSP Kosher Salt
  • 2 TBSP Dark Soy Sauce
  • 1 CUP Beef Stock
  • 1/4 CUP Dark Soy Sauce
  • 1/4 CUP Soy Sauce
  • 2 TBSP Rice Wine or Dry Sherry
  • 1/4 CUP Corn Starch
  • 1 TBSP Brown Sugar
  • 1 TSP Sherry Vinegar
  • 2 TBSP Minced Garlic
  • 2 TBSP Minced Ginger
  • 1/2 CUP Green Onion (sliced)


          • Large Wok
          • 2 Medium Bowls
          • 1 Large Bowl
          • Large Pot
          • Wooden Spoon

          FIRST STEP

          Take the Fullblood Wagyu beef for fajitas out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Cut your Fullblood Wagyu beef strips into bite-size pieces.

          In a medium-size bowl, combine the Wagyu beef, rice wine, dark soy sauce, corn starch, and kosher salt.

          Mix well, and cover the bowl.

          Refrigerate for 2 hours, allowing the beef to marinate.


          In a medium-size bowl, mix together all of your sauce ingredients (beef stock, dark soy sauce, soy sauce, rice wine, corn starch, brown sugar, sherry vinegar, minced garlic, and minced ginger).



          In a large pot, heat 3 quarts of water to a boil.

          Place the fresh chow mein noodles in a large bowl. Pour the boiling water over them.

          Let the noodles sit in the bowl with hot water for 2 minutes. Then, drain.

          Once drained, toss the noodles with 3 tablespoons of grapeseed oil.



          Heat a large wok on medium-high heat, and add in 3 tablespoons of grapeseed oil.

          Once hot, add in the chow mein noodles. Disperse the noodles and get them as flat as you can.

          Let the noodles brown on the bottom of the wok before flipping them and repeating the process.

          Once browned, transfer the noodles to a plate. Reserve.

          Place the wok back over medium-high heat, and add in the 2 tablespoons of grapeseed oil.

          Once the oil is slightly smoking, add in the marinated Fullblood Wagyu beef.

          Let the beef sear on one side for 2 minutes. Then, use a wooden spoon to flip the beef and sear it on the other side.

          Once the Wagyu beef is no longer pink, transfer it to a plate. Reserve.

          FINAL STEPS

          Place the wok back on the medium-high heat, and add in the sesame oil.

          Once hot, add in the julienned sweet onion and carrot. Saute for 2 minutes.

          Mix the sauce ingredients again, and then add the sauce to the wok. Cook until it starts to simmer and thicken.

          Add the cooked Wagyu beef and noodles back to the wok.

          Add the quartered baby bok choy to the wok, and toss to coat.

          Garnish with sliced green onions. 

          Serve immediately, and enjoy!

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