Chinese · Dinner
Beef Rice Noodle Stir-Fry
Beef sirloin strips wok-tossed with flat rice noodles, bean sprouts, scallion and garlic in a soy and oyster sauce glaze, finished with white pepper. Onion and dark soy provide color and char from high heat, plated with fresh cilantro over the noodles.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
25.6gFat
58.1gCarbs
8.9gSugar
3.2gFiber
1580mgSodium
106mgChol
6.9gSat Fat
720mgPotassium
68mgCalcium
4.9mgIron
2.6mcgVitamin B12
11mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin thinly against the grain and toss with cornstarch, Shaoxing wine and a pinch of soy sauce; let sit 10 minutes at room temperature.
2
Sear
Heat 1 tbsp vegetable oil in a wok over high heat until smoking; sear beef in a single layer 60-90 seconds per side until browned, then transfer to a plate.
3
Saute
Add remaining 1 tbsp oil to wok over medium-high heat. Mince garlic and thinly slice onion; saute 30 seconds until onion turns translucent at the edges.
4
Fry
Add rice noodles to wok and fry over high heat 2 minutes, tossing constantly, until noodles separate and develop light char spots.
5
Toss
Return beef to wok with bean sprouts and scallions. Pour in soy sauce, dark soy sauce, oyster sauce and sugar; toss 1-2 minutes over high heat until glossy.
6
Finish
Sprinkle white pepper over noodles and toss once to distribute evenly. Roughly chop cilantro.
7
Plate
Pile noodles onto plate and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 11 oz311g, cooked fresh flat rice noodles
- 2 cup180g bean sprouts
- 44 scallions
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp dark soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 1 tsp1 tsp sugar
- 4 tbsp60ml vegetable oil
- 1/2 tsp1/2 tsp white pepper
- a small handful cilantro
