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Hot Pepper Beef with Egg Noodles, Quail Eggs and Vegetables

Cookbook author Grace Young suggested this was the stir fry beef recipe for those with limited access to Asian ingredients. I adapted the original recipe ‘Hot Pepper Beef’ from her cookbook “Stir Frying To The Sky’s Edge” and added a little of everything else ~ ingredients I had left over from other dishes and were just waiting in my refrigerator. With the impending storm looming, I didn’t want my unused ingredients to go bad, so I just threw it all in. This stir fry beef and vegetables recipe was easy to do and terrific. This serves 2 to 4. I’ve replicated part of Grace Young’s recipe here and included the vegetables, noodles and other ingredients I used. What a wonderful way to spend my Wok Wednesday.


  • 12 ounces beef skirt steak or flank steak cut
  • 2 teaspoons minced garlic
  • 1 whole chopped onion
  • 1 cup chopped celery
  • 1 teaspoon plus 1 Tablespoon rice wine from Asian markets Xiao Xing rice wine or dry sherry
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon ketcup
  • 2 Tablespoons from Asian markets hoisin sauce
  • 2 Tablespoons peanut or vegetable oil
  • 3 slices smashed fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1 large cut into 1/2 inch wide strips, seeded, white membrane removed red or green bell pepper
  • 1 can drained, 6.7 ounces or 190 gm., (from Asian markets) canned quail eggs
  • 1 can 6 ounces, drained (from Asian markets) canned baby corn
  • 1 can 6 ounces, drained; or use 1 cup fresh (from Asian markets) straw mushrooms
  • 2 cups from Asian markets dry Chinese egg noodles
  • 1 cup vegetable or beef broth
  • 2 cups sliced bok choy or Chinese cabbage
  • for serving boiled jasmine white rice
  • 2 teaspoons cornstarch


  • Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into ¼-inch-thick slices. In a medium bowl combine the beef, garlic, soy sauce, cornstarch, 1 teaspoon of the rice wine, ¼ teaspoon of the salt, pepper, and 2 teaspoons cold water. Stir to combine. Stir in the sesame oil. In a small bowl combine the ketchup, hoisin sauce, and the remaining 1 tablespoon rice wine. Stir to combine.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut or vegetable oil, carefully add the beef and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
  • Swirl the remaining 1 tablespoon peanut oil into the wok, add the onion, ginger, celery and red pepper flakes, and stir-fry 10 seconds or until the aromatics are fragrant. Add the bell pepper, sprinkle on ¼ teaspoon of the salt, and stir-fry 30 seconds or until well combined. Return the beef with any juices that have accumulated to the wok, sprinkle on the remaining ½ teaspoon salt, swirl the ketchup mixture into the wok
  • Add the broth and dry noodles and incorporate with the rest of the stir fried ingredients. The dry noodles will get coated with the liquids and soften in 5 minutes. Add the quail eggs, straw mushrooms and bok choy. Stir-fry about 1 minute or until the beef, noodles and vegetables are just cooked through and all ingredients are mixed together well. Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.
  • Acknowledgement: Thanks to Grace Young, cookbook author of "Stir Frying To The Sky's Edge" for the amazing original recipe of 'Hot Pepper Beef'. And don't forget to give a warm hello to my friends at 'Wok Wednesdays'!
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