Easy Thai-Style Stir-Fried Beef with Flat Rice Noodles Recipe

Culinary magic happens when you master this delectable stir-fried beef with flat rice noodles.

Savory aromas will drift through your kitchen, tempting every sense.

Tender strips of beef dance alongside silky noodles in a symphony of flavors.

Wok-seared ingredients create an irresistible blend of textures that sing with authentic charm.

Each bite promises a journey through traditional asian street food techniques.

Quick preparation meets intense satisfaction in this knockout dish that impresses without complicated steps.

Grab your chopsticks and let the adventure begin!

Stir-Fried Beef Noodles With Big Flavor Fast

• Whip Up Quickly: Perfect weeknight dinner that takes less than 30 minutes from start to finish, making it ideal for busy home cooks who want delicious meals without spending hours in the kitchen.
• Flavor-Packed Technique: Marinating beef with Shaoxing wine and multiple seasonings creates incredibly tender, juicy meat that elevates the entire dish with rich, deep flavors that dance on your palate.
• Restaurant-Quality at Home: Stir-frying technique allows home cooks to recreate authentic Asian restaurant-style noodle dishes with professional results, using simple ingredients and basic cooking skills.
• One-Pan Wonder: Minimal cleanup required since everything gets cooked in a single wok or large pan, reducing dish washing and kitchen mess while delivering maximum taste and satisfaction.

Beef Stir Fry with Noodles – What You’ll Use

• Beef: Tender, thinly sliced meat that provides rich flavor and protein for the dish. Choose lean cuts for better texture.

• Garlic, Black Pepper: Adds aromatic and spicy depth to the beef. Fresh garlic provides best flavor.
• Shaoxing Wine, Light Soy Sauce: Provides authentic Chinese flavor and helps tenderize meat. Traditional Chinese cooking wine enhances overall taste.
• Cornflour, Bicarbonate of Soda: Helps to tenderize and create smooth texture for beef. Cornflour also helps sauce cling to meat.
• Sugar, Water: Balances flavors and helps create a light marinade.

• Flat Rice Noodles: Soft, wide noodles that absorb sauce perfectly. Choose fresh noodles for best texture.
• Onion, Spring Onions: Adds sweetness and sharp flavor to the stir-fry. Green onions provide fresh garnish.
• Bean Sprouts: Gives crisp texture and fresh crunch to the dish. Use fresh, crunchy sprouts.

• Dark Soy Sauce, Oyster Sauce: Provides rich, umami depth and dark color to the dish. Traditional Asian sauces enhance overall flavor.
• Sesame Oil: Adds nutty, aromatic finish to the stir-fry. Use toasted sesame oil for more intense flavor.
• Cooking Oil: Helps with stir-frying and prevents sticking. Neutral oils like vegetable or canola work best.

Beef with Flat Noodles Stir-Fry Method

Step 1: Marinate the Beef

• Minced garlic
• Shaoxing wine
• Light soy sauce
• Cornflour
• Sugar
• Water
• Ground black pepper
• Bicarbonate of soda
• Cooking oil

Massage the ingredients into the beef slices and let them soak up the flavors for at least 30 minutes.

Step 2: Prep the Noodles

Cook the flat rice noodles following the package instructions.

Once done, drain thoroughly and set aside, ensuring they don’t stick together.

Step 3: Sear the Beef

Heat oil in a wok or large skillet over high heat.

Toss in the sliced onions and cook until they become fragrant and slightly translucent.

Add the marinated beef and cook quickly, stirring constantly until the meat develops a beautiful golden-brown color.

Step 4: Build the Flavor Layers

• Chopped spring onions
• Dark soy sauce
• Oyster sauce
• Light soy sauce
• Fresh bean sprouts

Stir-fry the mixture until the vegetables become tender and the ingredients meld together.

Step 5: Combine and Finish

Add the cooked noodles to the wok and drizzle with sesame oil.

Toss everything together, ensuring the noodles are evenly coated with the sauce and ingredients.

Step 6: Plate and Serve

Transfer the steaming hot stir-fry to serving plates.

Enjoy immediately while the noodles are fresh and the beef is perfectly cooked.

Stir-Fry Tricks for Flat Rice Noodles with Beef

• Add bicarbonate of soda to the marinade to break down protein fibers, ensuring super soft and juicy meat slices.
• Rinse cooked rice noodles with cold water immediately after boiling to stop cooking and prevent sticking, keeping them smooth and separated.
• Use high heat when stir-frying to create quick caramelization and prevent soggy vegetables, maintaining that delicious restaurant-style texture.
• Adjust soy sauce ratios to control saltiness – light soy sauce for seasoning, dark soy sauce for rich color and depth of flavor.
• Easily substitute beef with chicken, tofu, or shrimp while keeping the same marinating and cooking techniques for versatile meal preparation.

Stir-Fried Beef Noodles Storage

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh in the refrigerator for up to 3 days.
• Sprinkle a few drops of water over noodles to prevent dryness, then heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Quickly revive noodles in a hot wok with a splash of oil, stirring rapidly to restore original texture and prevent sticking.
• Not recommended for this dish, as rice noodles can become mushy and lose their delicate texture when frozen and thawed.

Noodle-Friendly Sides for Beef Stir Fry

• Pair Vibrant Red Wine: Choose a medium-bodied Pinot Noir with bright acidity that complements the rich beef flavors and cuts through the savory soy sauce undertones.
• Enhance with Asian Beer: Select a crisp Tsingtao or Sapporo to balance the stir-fry's intense umami notes and refresh the palate between bites.
• Match Zesty Green Salad: Create a light cucumber and herb salad with rice vinegar dressing to provide a cool, tangy contrast to the warm, hearty noodle dish.
• Serve Jasmine Tea: Brew a delicate jasmine tea to cleanse the palate and highlight the subtle garlic and soy sauce flavors in the stir-fried beef noodles.

Stir-Fried Beef Rice Noodles Asian Twists

• Gluten-Free Noodle Swap: Replace flat rice noodles with gluten-free rice noodles or zucchini noodles for celiac or gluten-sensitive individuals.
• Vegetarian Protein Option: Substitute beef with firm tofu, tempeh, or seitan, using the same marinade ingredients for a plant-based version.
• Low-Carb Adaptation: Use spiralized daikon radish or cauliflower rice instead of noodles to reduce carbohydrate content while maintaining the dish's flavor profile.
• Spicy Kick Variation: Add chili flakes, sriracha sauce, or fresh chopped Thai chilies to enhance the heat and give the stir-fry a more intense flavor experience.

FAQs

• What's the purpose of marinating the beef?

The marinade helps tenderize the beef, enhances flavor, and prevents the meat from becoming tough during quick stir-frying by using ingredients like Shaoxing wine and bicarbonate of soda.

• Can I substitute flat rice noodles with another type of noodle?

Yes, you can use other Asian noodles like egg noodles or thick rice noodles, but flat rice noodles provide the most authentic texture and flavor for this traditional stir-fry dish.

• Why is cornflour used in the marinade?

Cornflour acts as a protective coating for the beef, helping to seal in moisture, create a slightly crispy exterior, and prevent the meat from becoming dry during high-heat cooking.

• How important is the order of adding ingredients in stir-frying?

The sequence matters significantly in stir-frying because each ingredient has a different cooking time. Adding ingredients in the right order ensures even cooking, prevents burning, and maintains the optimal texture and flavor of each component.

Stir-fried Beef with Flat Rice Noodles Recipe

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4.8 from 39 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Savory “stir-fried beef with flat rice noodles” brings Vietnamese street food magic right to kitchen counters. Bold wok-seared beef and silky noodles blend perfectly, delivering complex flavors that transport diners straight to Hanoi’s bustling culinary landscape.

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Ingredients

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Main Ingredients:

• 450 g (1 lb) rump, sirloin, or flank steak, thinly sliced
• 400 g (14 oz) dried flat rice noodles
• 250 g (9 oz) bean sprouts

Marinade and Seasoning Ingredients:

• 1 tablespoon Shaoxing wine (or mirin/dry sherry)
• 1 tablespoon light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon white sugar
• 1 tablespoon cornflour
• 1 tablespoon water
• 1 teaspoon freshly minced garlic
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon bicarbonate of soda
• 1 tablespoon sesame oil

Cooking Ingredients:

• 3 tablespoons cooking oil
• 1 small brown onion, finely sliced
• 6 spring onions, cut into batons

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Instructions

1. Tenderize beef slices by mixing with minced garlic, Shaoxing wine, light soy sauce, cornflour, sugar, water, black pepper, bicarbonate of soda, and a splash of cooking oil. Allow the meat to absorb flavors for a minimum of 30 minutes.
2. Prepare flat rice noodles according to package guidelines, then carefully drain and set aside, ensuring noodles remain loose and separate.
3. Heat cooking oil in a spacious wok or large skillet until shimmering, then sauté sliced onions until they release their aromatic essence.
4. Introduce marinated beef to the hot pan, spreading pieces evenly to achieve a rich, golden-brown exterior while maintaining juicy interior.
5. Incorporate chopped spring onions, dark soy sauce, oyster sauce, additional light soy sauce, and crisp bean sprouts. Rapidly stir-fry the mixture, allowing vegetables to soften slightly but retain their vibrant texture.
6. Gently fold in the prepared noodles, drizzling sesame oil across the ingredients to enhance the overall flavor profile.
7. Toss everything together with swift, decisive movements to ensure uniform distribution of sauces and even coating of noodles and meat.
8. Transfer to serving plates immediately while piping hot, ensuring each portion receives an equal mix of beef, noodles, and vegetables.

Notes

• Tenderize beef by adding bicarbonate of soda, which breaks down protein fibers and ensures a super soft, melt-in-your-mouth texture.
• Avoid overcooking noodles to prevent them from becoming mushy; rinse with cold water immediately after boiling to stop the cooking process.
• Prepare all ingredients beforehand, as stir-frying requires quick, high-heat cooking and allows no time for chopping during the process.
• For a gluten-free version, substitute regular soy sauce with tamari and use rice noodles labeled gluten-free to accommodate dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 5 g
• Sodium: 1200 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 80 mg