Stir Fried Beef With Flat Rice Noodles Simple Home Edit

Steak doesn’t make it onto our meal plan rotation very often – aside from it being expensive for a family of four, my kids aren’t really fans of the traditional “steak and veg”). However, when I do buy steak, it’s to make recipes like this Stir-fried Beef with Flat Rice Noodles, where two steaks can stretch to create 4–6 servings. While this recipe is all about the tender, flavour-packed beef, it’s as much about the caramelised, flat rice noodles. A cast-iron pan will help create the amazing char that you are looking for, but don’t worry if you don’t have one, the end result will still be delicious. The flavour is in the stir-fry sauce and I have provided a really simple, foolproof technique that will stop your noodles breaking up. There isn’t much chopping or fuss for this dish; everything is thrown into one to pan to cook and it’s hard to believe that something so delicious can be on the table in less than 20 minutes.

Can I use a different cut of beef?

I recommend using rump, sirloin or flank steak. The most cost-effective option is chuck (braising/casserole) steak, but this will require “velveting” or tenderising the steak more aggressively first, otherwise it will be tough and chewy. To velvet chuck steak, thinly slice the meat and marinate it in 1 tablespoon of bicarbonate of soda (baking soda) for 25–30 minutes. Rinse it thoroughly and pat it dry thoroughly using a paper towel before continuing with the recipe.

What other vegetables can I add to this stir-fry?

Add sliced bok choy, Chinese broccoli (gai lan), green beans, sugar snap peas or broccolini (tender-stem broccoli) immediately after adding the onion. Cook for 2 minutes before proceeding with the recipe.

Can I use fresh noodles instead of dried?

Yes! Fresh flat rice noodles are a great option if you can find them. “Ho fun” fresh rice noodles are traditionally used in this recipe and can be found at some supermarkets in the refrigerated Asian section, or at Asian grocery stores. Just follow the packet instructions for preparation and adjust cooking times as needed (they generally take a lot less time to cook than dried noodles).

What if I don’t have Shaoxing wine?

Shaoxing wine is a type of Chinese rice wine commonly used in Chinese cooking to enhance flavour. It is available from most supermarkets. However, if you can’t find it, you can substitute it with dry sherry or mirin. If using mirin, reduce the sugar in the marinade to 1 teaspoon to balance the sweetness. Alternatively you can omit the Shaoxing wine completely.

Hot Tips for cooking Beef Rice Noodles with success!

Prep first – Have all the ingredients prepped and ready to go before you start cooking, as stir-frying is a fast process.Thinly slice the beef – Ensure the beef is sliced as thinly as possible to help it cook quickly and evenly. Partially freezing the beef for 15 minutes and make it easier to slice thinly.High heat – Cooking over high heat helps to sear the beef quickly and retain its juices.Don’t overcook the noodles – Undercook the noodles slightly at first as they will continue to cook in the pan with the sauce. This prevents them from becoming mushy.Use a wok or heavy-based pan – A wok or cast-iron pan retains heat well and provides even cooking. These are not essential, but they help!

Watch how to make Stir-fried Beef with Flat Rice Noodles

If you enjoyed this quick noodle stir-fry, I think you’ll also love: Ginger Chicken NoodlesFilipino Stir-fried Noodles & ChickenRed Curry Coconut NoodlesQuick Beef and Broccoli NoodlesCaramelised Sticky Beef Noodles 5 from 3 reviews

450 g (1 lb) rump, sirloin or flank steak, sliced as thinly as possible (4 mm/1/4 inch thick) (see note 1) 1 tsp freshly minced garlic 1 tbsp Shaoxing wine (substitute with mirin or dry sherry) 1 tbsp light soy sauce 1 tbsp cornflour (cornstarch) 1 tbsp white sugar 1 tbsp water ½ tsp cracked black pepper ¼ tsp bicarbonate of soda (baking soda, not to be confused with baking powder, see note 2) 1 tbsp cooking oil (see note 3)

STIR-FRY

400 g (14 oz) dried flat rice noodles 2 tbsp cooking oil (see note 4) 1 small brown onion, finely sliced 6 spring onions (scallions), cut into 3 cm (11/4 inch) batons 2 tbsp dark soy sauce 2 tbsp oyster sauce (you can substitute with extra light soy sauce, but there will be less intensity of flavour) 1 tbsp light soy sauce 250 g (9 oz) bean sprouts 1 tbsp sesame oil

Stir-fry Note 2 – The bicarbonate of soda (baking soda) is what helps to really tenderise the beef, so don’t skip this ingredient! Note 3 – I use extra-virgin olive oil in most of my cooking, but if a neutral flavour is preferred, canola (rapeseed), vegetable oil, sunflower oil, grapeseed or rice bran oil can be used. Note 4 – Traditionally, fresh “Ho Fun” noodles are used in this recipe and these are now accessible at some major supermarkets in the Asian refrigerated section or from Asian grocery stores. If using these noodles, ensure you prepare them as per the packet instructions. However, in this recipe I have used the more readily available dried flat rice noodles, which I usually have a packet of in the pantry.

Make ahead

Marinated beef – You can marinate the beef up to a day in advance. Store it in an airtight container in the refrigerator until ready to cook.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through. Add a splash of water or soy sauce if the noodles have dried out. Not suitable to freeze.