Chinese · Dinner
Beef Rice Noodle Stir-Fry (Gluten-Free)
Stir-fried flat rice noodles with seared beef sirloin, egg, bean sprouts and scallion in a gluten-free tamari and oyster sauce glaze, finished with white pepper and sesame oil. The beef cooks hot and fast in a wok, keeping the noodles slick, smoky and loose rather than clumped or sauce-heavy.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
603Calories
41.2gProtein
24.8gFat
56.8gCarbs
6.1gSugar
2.1gFiber
1480mgSodium
310mgChol
7.2gSat Fat
740mgPotassium
82mgCalcium
4.6mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Toss the beef sirloin with cornstarch and 1/2 teaspoon tamari, coating evenly. Set aside at room temperature for 10 minutes until tacky.
2
Sear
Heat vegetable oil in a wok over high heat until smoking. Add beef in a single layer and sear 90 seconds per side until deeply browned but still pink inside; transfer to a plate.
3
Toss
Add garlic to the wok over medium-high heat and stir 20 seconds until fragrant. Pour in whisked egg and scramble 30 seconds until soft curds form, then push aside.
4
Toss
Add noodles, tamari, oyster sauce, sugar, white pepper, bean sprouts and scallions to the wok. Toss over high heat for 2 minutes until evenly coated. Return beef, toss 1 minute more.
5
Plate
Drizzle sesame oil over the noodles, give a final toss, and transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g beef sirloin
- 11 oz311g flat rice noodles
- 22 eggs
- 3 oz86g bean sprouts
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp cornstarch
- 1 tsp1 tsp sugar
- 1/4 tsp1/4 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame oil
