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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare flat rice noodles according to package guidelines, then carefully drain and set aside, ensuring noodles remain loose and separate.
- Heat cooking oil in a spacious wok or large skillet until shimmering, then sauté sliced onions until they release their aromatic essence.
- Introduce marinated beef to the hot pan, spreading pieces evenly to achieve a rich, golden-brown exterior while maintaining juicy interior.
- 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.
- Gently fold in the prepared noodles, drizzling sesame oil across the ingredients to enhance the overall flavor profile.
- Toss everything together with swift, decisive movements to ensure uniform distribution of sauces and even coating of noodles and meat.
- 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