Beef and garlic noodles

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Pro-tip: you should only use the white part of the spring onions when sauteing, the green parts have to be added at the end when cooking has stopped. Any other way you are wasting flavor and aroma. Also dont put garlic and onions at the same time, they have different cooking times. Also as a rule of thumb use vegetable oils for “asian” foods not butter. Also you have to remove the vegetables from the pan and add the meat, brown and then add back the vegetables. Also many other things… you know what, I’m sorry to say it but this is just not a good recipe.
I thought i’d be nice and reorder this recipe. Brown sugar is a little uncommon, but i’ve used it before so meh. Also….don’t use butter. Wok frying is high heat frying, which means you need an oil with a high burn temp. Olive oil and butter burn way too easily, so vegetable or peanut oil is best.
– In a small bowl mix soy sauce and brown sugar and set aside
– Add a small amount of vegetable/peanut oil (2 TBSP) to wok and heat it nice and hot. If you don’t know how hot it is, you can drop a tiny piece of meat in there and if it sizzles, you’re ready to go
– add garlic and cook until aromatic. Usually only only takes a few seconds, but diced garlic burns fast so make sure you don’t kill it.
– add meat to wok and brown. Do not fully cook, just enough so there’s no raw parts on the outside. Then remove meat from wok with a slotted spoon to try and separate the oil from the meat as much as possible.
– add a bit more oil if necessary, get nice and hot and add noodles. They should be already cooked so you’re just heating them at this point.
– When noodles are hot, add meat back to the wok, and stir in the sauce.
– Stir fry for about a minute
– Turn off heat
– Add spring onions and a bit of sesame oil (I usually just do a light drizzle over, probably not more than a TBSP) and mix briefly
– Eat directly from wok, do not use bowls because there will be no need for leftovers and let’s not wash more than we have to.
Feel free to criticize this. Some steps are weird. I feel it’s weird to just have garlic cooking with just noodles, so that’s why I would do it with the meat, but pros can feel free to enlighten me here. In general, a basic pattern to follow is:
Cook meat > remove meat > cook aromatics (garlic, ginger, onion, peppers) > add vegetables > add cooked meat > add sauce > cook together.
A few tablespoons of a cornstarch/beef stock slurry would make that sauce nice and saucy and it’ll stick to the noodles better.