Thai · Dinner
Sweet Soy Noodle Stir-Fry with Beef
Thin strips of beef sirloin are stir-fried over high heat with garlic, then tossed through wide rice noodles in a sauce built from sweet soy, oyster sauce and fish sauce. Egg is scrambled through, scallion and bean sprout finish the plate, and it lands sweet, salty and charred at the edges.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
26.8gFat
52.1gCarbs
9.2gSugar
3.1gFiber
1980mgSodium
275mgChol
7.9gSat Fat
780mgPotassium
110mgCalcium
4.8mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain. Mince the garlic. Cut the Chinese broccoli into pieces. Mix the dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl.
2
Sear
Heat the vegetable oil in a wok over high heat until shimmering. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but still pink inside.
3
Stir-fry
Add the minced garlic and stir for 15 seconds over medium-high heat until pale gold. Add the rice noodles and Chinese broccoli over high heat, pour in the sauce, and toss constantly for 2 minutes until the noodles darken and catch slightly at the edges.
4
Scramble and finish
Push the noodles to one side, crack the egg into the cleared space and scramble for 30 seconds until just set. Fold in the egg, return the beef and any juices, add the bean sprouts, and toss over high heat for 1 minute until the beef is warmed through.
5
Plate
Tip the noodles onto a plate and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 7 oz200g fresh wide rice noodles
- 22 eggs
- 4 cloves4 cloves garlic
- 2 cupabout 60g Chinese broccoli
- 4 tbsp4 tbsp scallion
- 1/2 cupabout 25g bean sprouts
- 2 tbsp2 tbsp dark soy sauce
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
