Thai · Dinner
Wide Rice Noodles With Beef (High-Protein)
Wide flat rice noodles wok-tossed with seared beef sirloin and scrambled eggs for extra protein, dark and light soy sauce, oyster sauce, garlic and Chinese broccoli. Smoky wok heat and savory-sweet glaze define the plate, finished with white pepper and a squeeze of lime.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
24.8gFat
68.4gCarbs
8.1gSugar
5.4gFiber
2180mgSodium
436mgChol
6.9gSat Fat
870mgPotassium
140mgCalcium
5.8mgIron
3.4mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, separate Chinese broccoli leaves from stems, and mince the garlic. Loosen the rice noodles by hand.
2
Sear
Heat vegetable oil in a wok over high heat until smoking. Add beef in a single layer and sear 1 minute per side until browned but still pink inside.
3
Fry
Push beef to the side, add garlic and broccoli stems, stir-fry 45 seconds until fragrant. Crack eggs into cleared space, scramble 30 seconds until soft curds form, then toss everything together.
4
Toss
Add noodles, dark soy sauce, oyster sauce, soy sauce, and broccoli leaves. Toss constantly over high heat for 2 minutes until noodles char slightly and wilt the greens.
5
Plate
Transfer to a plate, dust with white pepper, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 11 oz311g wide rice noodles
- 44 large eggs
- 5 oz140g Chinese broccoli
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp dark soy sauce
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 22 lime wedge
