Stir-fried Beef with Flat Rice Noodles
Servings: 4
Calories: 774kcal
Deliciously tender beef and rice noodles come together in a flavourful soy-based sauce, all in less than 20 minutes, making Stir-fried Beef with Flat Rice Noodles perfect for busy weeknight dinners.
Ingredients
BEEF MARINADE
- 450 g rump (sirloin), porterhouse (New York strip) or flank steak, sliced as thinly as possible (4 mm/¼ inch thick) (see note 1)
- 1 tsp freshly minced garlic
- 1 tbsp Shaoxing wine (substitute with mirin or dry sherry)
- 1 tbsp light soy sauce
- 1 tbsp cornflour (cornstarch)
- 1 tbsp white sugar
- 1 tbsp water
- ½ tsp freshly cracked black pepper
- ¼ tsp bicarbonate of soda (baking soda), not to be confused with baking powder (see note 2)
- 1 tbsp cooking oil (see note 3)
STIR-FRY
- 400 g dried flat rice noodles
- 2 tbsp cooking oil (see note 4)
- 1 small brown onion, finely sliced
- 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce (you can substitute with extra light soy sauce, but there will be less intensity of flavour)
- 1 tbsp light soy sauce
- 250 g bean sprouts
- 1 tbsp sesame oil
Instructions
- Marinate the beef – Place the beef in a medium bowl with all of the marinade ingredients, mix and set aside for 10 minutes.
- Cook the noodles – Bring a medium pot of water to the boil. Add the dried flat rice noodles and cook them for 2–3 minutes or until they are just pliable (note this is generally for 3–4 minutes less than the packet instructions advise – they will finish cooking in the sauce). Rinse under cold running water and drain using a colander. Set aside.
- Stir-fry the meat and veggies – Heat a large, heavy-based pan (ideally cast-iron) over high heat. Once hot, add the oil and the beef and any residual marinade in the bowl. Cook in batches for 2–3 minutes until just cooked. If the marinade is sticking to the pan, add a little water to dislodge the sticky bits from the bottom of the pan. Set aside on a plate.
- Add the onion and spring onion to the same pan and cook, stirring, for 1–2 minutes until fragrant.
- Combine all the ingredients – Toss the noodles into the pan along with the dark soy sauce, oyster sauce and light soy sauce. Toss to combine using tongs.
- Add the beef (and any juices that have collected on the plate) along with the bean sprouts. Cook for a further 1 minute or until the beef is warmed through.
- Serve – Turn the heat off, drizzle with sesame oil and serve immediately.
Notes
Note 1 – You don’t need to trim any of the fat off the beef (it is extra flavour!) but keep an eye out for gristle. It’s easily distinguished, being firmer and harder to cut through, similar in texture to cartilage. Cut off any visible gristle using a sharp knife.
Note 2 – The bicarbonate of soda (baking soda) is what helps to really tenderise the beef, so don’t skip this ingredient!
Note 3 – I use extra-virgin olive oil in most of my cooking, but if a neutral flavour is preferred, canola (rapeseed), vegetable oil, sunflower oil, grapeseed or rice bran oil can be used.
Note 4 – Traditionally, fresh “Ho Fun” noodles are used in this recipe and these are now accessible at some major supermarkets in the Asian refrigerated section or from Asian grocery stores. If using these noodles, ensure you prepare them as per the packet instructions. However, in this recipe I have used the more readily available dried flat rice noodles, which I usually have a packet of in the pantry.
Make Ahead
Marinated beef – You can marinate the beef up to a day in advance. Store it in an airtight container in the refrigerator until ready to cook.Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through. Add a splash of water or soy sauce if the noodles have dried out. Not suitable to freeze.Recipe Source
Thank you to Jimmy Callaway for your help with developing this recipe!Nutrition Facts
Stir-fried Beef with Flat Rice Noodles
Amount per Serving
Calories
774
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
69
mg
23
%
Sodium
2016
mg
88
%
Potassium
664
mg
19
%
Carbohydrates
101
g
34
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
33
g
66
%
Vitamin A
195
IU
4
%
Vitamin C
14
mg
17
%
Calcium
89
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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