Description
A quick and flavorful Stir-fried Beef with Flat Rice Noodles recipe featuring tender marinated beef, fresh vegetables, and a savory blend of soy and oyster sauces, creating a classic Asian-inspired dish perfect for a satisfying dinner in under 20 minutes.
Ingredients
Scale
Beef Marinade
- 450 g (1 lb) rump (sirloin), porterhouse (New York strip) or flank steak, sliced as thinly as possible (4 mm/¼ inch thick)
- 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)
- 1 tbsp cooking oil
Noodles
- 400 g (14 oz) dried flat rice noodles
Stir-fry Ingredients
- 2 tbsp cooking oil
- 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 (or extra light soy sauce as substitute)
- 1 tbsp light soy sauce
- 250 g (9 oz) bean sprouts
- 1 tbsp sesame oil
Instructions
- Marinate the beef – Place the thinly sliced beef in a medium bowl and add minced garlic, Shaoxing wine, light soy sauce, cornflour, white sugar, water, cracked black pepper, bicarbonate of soda, and 1 tbsp cooking oil. Mix thoroughly to coat the beef and set aside for 10 minutes to tenderize and absorb flavors.
- Cook the noodles – Bring a medium pot of water to a boil. Add the dried flat rice noodles and cook for 2–3 minutes until just pliable, which is less time than the package instructions since they will finish cooking during stir-frying. Rinse noodles under cold running water to stop cooking and drain well.
- Stir-fry the beef – Heat a large heavy-based pan or wok over high heat. Add 2 tbsp cooking oil and then add the marinated beef along with any leftover marinade. Cook in batches for 2–3 minutes until the beef is just cooked, stirring constantly to prevent sticking. If marinade sticks to the pan, add a little water to loosen. Remove beef and set aside.
- Cook the vegetables – In the same pan, add the sliced brown onion and spring onions. Stir-fry for 1–2 minutes until fragrant and slightly softened.
- Combine noodles and sauces – Add the cooked flat rice noodles to the pan along with dark soy sauce, oyster sauce, and light soy sauce. Toss well using tongs to evenly coat the noodles with all sauces and combine flavors.
- Add beef and bean sprouts – Return the cooked beef and any juices to the pan along with bean sprouts. Stir-fry everything together for an additional 1 minute until the beef is heated through and sprouts are slightly wilted.
- Finish and serve – Turn off the heat, drizzle sesame oil over the stir-fry, toss gently, and serve immediately while hot.
Notes
- Note 1: Slice the beef as thinly as possible (about 4 mm) to ensure quick cooking and tender texture.
- Note 2: Baking soda helps tenderize the beef; do not substitute with baking powder.
- Note 3 & 4: Use a high smoke point cooking oil like vegetable or peanut oil for stir-frying.
- Oyster sauce can be substituted with additional light soy sauce, but the flavor will be less intense.
- Do not overcook noodles during boiling; they should remain slightly undercooked as they finish cooking in the stir-fry.
