Description
This Beef Rice Noodles recipe features tenderized rump steak stir-fried with garlic, onion, and Asian greens, all tossed with flat rice noodles and a flavorful soy-based sauce. A quick and easy 40-minute dish perfect for a tasty and satisfying meal for two.
Ingredients
Beef
- 200 g / 7 oz rump steak or top sirloin, cut into 3-4mm (1/8") slices
- 1/2 tsp baking soda (bi-carbonate, NOT baking powder)
- 2 tsp light soy sauce
Sauce
- 1 tbsp light soy sauce (or all-purpose soy or tamari for gluten-free)
- 1 1/2 tbsp dark soy sauce
- 3 tbsp oyster sauce (can substitute vegetarian oyster sauce)
- 2 tsp white sugar (or honey, maple syrup)
- 1 tbsp water
- Pinch white pepper (or black pepper, or chili flakes)
Other Ingredients
- 2 tbsp peanut oil (or canola or other neutral-flavored oil)
- 200 g / 7 oz Pad Thai-thickness flat rice noodles (~3-4mm / 1/8" wide)
- 3 garlic cloves, finely minced
- 1/2 onion, sliced
- 6-8 baby bok choy, choi sum stems, or Chinese broccoli (separated into stems and leafy parts)
Instructions
- Velvet the Beef: Sprinkle the beef slices with baking soda in a small bowl. Toss gently with your fingertips to coat and separate the slices. Leave this to tenderize for 20 minutes.
- Rinse and Season the Beef: After tenderizing, rinse the beef in a colander under cold water to remove the baking soda. Shake and pat dry with paper towels (it does not have to be perfect). Place the beef in a bowl and toss with 2 tsp of light soy sauce. Set aside; no need to marinate longer.
- Prepare the Sauce: In a small bowl, mix together 1 tbsp light soy sauce, 1 1/2 tbsp dark soy sauce, 3 tbsp oyster sauce, 2 tsp white sugar, 1 tbsp water, and a pinch of white pepper to create the savory sauce.
- Soak and Rinse Noodles: Prepare the flat rice noodles according to package instructions (usually soak in boiling water for 5 to 10 minutes). Drain well, then rinse under cold tap water to remove excess starch. This prevents the noodles from becoming sticky when cooked.
- Start Stir Frying: Heat 2 tablespoons of peanut oil in a large wok or deep skillet (~30 cm/12") over high heat. Add the sliced onion and cook for about 30 seconds until slightly softened.
- Cook the Beef: Add the seasoned beef slices and stir fry until the red color nearly disappears, about 1 minute. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Asian Greens: Toss in the stem portions of the baby bok choy or similar greens and stir fry for about 1 minute to soften slightly.
- Combine with Leafy Greens, Noodles, and Sauce: Add the leafy parts of the greens next, followed by the prepared noodles, then pour over the sauce. Toss everything together for 1 1/2 to 2 minutes until the noodles are evenly coated and all sauce is absorbed with none left pooled at the bottom.
- Serve Immediately: Once everything is hot and well combined, remove from the heat and serve right away for best texture and flavor.
Notes
- The baking soda tenderizes the beef quickly but must be rinsed thoroughly to avoid a soapy taste.
- Use light soy sauce for seasoning meat and in the sauce; dark soy sauce adds color and depth.
- Pad Thai-thickness rice noodles (~3-4mm wide) are ideal but other flat rice noodles can be substituted; adjust quantity accordingly.
- Vegetarian oyster sauce works as a great substitute for traditional oyster sauce for a vegetarian-friendly option.