It is 6pm. You are tired. Dinner needs to happen fast. This beef stir fry with rice noodles is your new secret weapon.
It is faster than ordering takeout. It is much fresher too. Your family will love the tender beef. They will love the chewy noodles. It is the perfect comfort food for a busy night.
Why You Will Love This Recipe
This recipe is a total winner for families. It takes only 30 minutes from start to finish. You only need a few simple ingredients. Most are likely in your pantry right now. This dish is perfect for a busy weeknight dinner.
You get a restaurant-quality meal at home. It is much more budget-friendly than eating out. The flavors are savory and slightly sweet. Kids love the wide, fun noodles. It is a nutritious and balanced meal for everyone.
Simple Cooking Method
Do not be intimidated by stir-frying. It is actually very simple and fast. You start by marinating the beef for a few minutes. This makes the meat incredibly tender and flavorful. While it sits, you prep your noodles.
The actual cooking happens in just ten minutes. You want your pan to be very hot. This creates a lovely charred flavor. Even beginners can master this technique easily. Just have all your ingredients ready to go.
Ingredients You Will Need
This recipe uses fresh ingredients and simple staples. You can find these at most grocery stores.
- 8 oz flank steak, thinly sliced across the grain
- 1 lb fresh flat rice noodles (Ho Fun)
- 1 cup mung bean sprouts
- 3 scallions, cut into 2-inch lengths
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 1/2 teaspoon toasted sesame oil
Step-by-Step Directions
- In a bowl, marinate the sliced beef with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Gently separate the fresh rice noodles into individual strands, taking care not to break them.
- Heat 1 tablespoon of oil in a wok over high heat until smoking.
- Sear the beef in the wok until browned on the outside but still slightly rare in the center, then remove and set aside.
- Wipe the wok and heat the remaining 2 tablespoons of oil.
- Add the rice noodles to the wok and stir-fry for 2 minutes until softened and beginning to char.
- Incorporate the dark soy sauce, oyster sauce, and sugar, tossing the noodles until they are evenly colored.
- Return the beef to the wok and add the bean sprouts and scallions.
- Toss all ingredients over high heat for 1-2 minutes until the sprouts are just wilted.
- Drizzle with toasted sesame oil and serve immediately.
Best Ways to Enjoy It
Serve these noodles steaming hot from the pan. They are best when the beef is juicy and warm. You can serve them in shallow bowls. This makes it easy for kids to eat. Pair it with a simple side of greens.
Steamed broccoli or bok choy works great. If you like heat, add some chili oil. Set the table and enjoy a quiet moment. This meal feels special but stays simple. It is a great way to end your day.
Storage & Reheating
If you have leftovers, they store very well. Place them in an airtight container. Keep them in the fridge for three days. The noodles will stay soft and chewy if stored right. I do not recommend freezing this dish.
To reheat, use a large skillet. Add a tiny splash of water. This helps the noodles loosen up again. Heat over medium heat for five minutes. You can also use the microwave. Just cover the bowl to keep moisture in.
Recipe Tips for Best Results
- Marinate the beef for at least 15 minutes.
- Slice the beef against the grain for tenderness.
- Separate the noodles gently before you start cooking.
- Make sure your pan is smoking hot first.
- Prep all ingredients before turning on the heat.
- Do not overcook the bean sprouts for crunch.
- Use a high-heat oil like vegetable or canola.
- Double the recipe if you have a large family.
Easy Flavor Ideas
- Swap beef for chicken or firm tofu easily.
- Add sliced bell peppers for extra color.
- Use gluten-free tamari instead of soy sauce.
- Add a teaspoon of minced ginger for zing.
- Try honey instead of sugar for sweetness.
Common Questions
Can I use dried rice noodles?
Yes, you can use dried noodles. Soak them in warm water first. Follow the package directions for softening. They should be pliable but firm. Drain them well before adding to wok.
Is this recipe spicy?
This recipe is very mild and savory. It is perfect for kids and toddlers. If you want heat, add red flakes. You can also serve with hot sauce. It is very easy to customize.
What if I do not have a wok?
A large non-stick skillet works just fine. Make sure it has plenty of room. You want the noodles to touch the pan. This helps them get that golden char. Just keep the heat high.
I hope this quick recipe makes your weeknights easier. There is nothing like a warm bowl of noodles. Give it a try tonight and enjoy!
— Lidia
Beef Stir Fry with Flat Rice Noodles
Ingredients
- 8 oz flank steak, thinly sliced across the grain
- 1 lb fresh flat rice noodles (Ho Fun)
- 1 cup mung bean sprouts
- 3 scallions , cut into 2-inch lengths
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon suga r
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarc h
- 3 tablespoons vegetable oil
- 1/2 teaspoon toasted sesame oil
Instructions
- In a bowl, marinate the sliced beef with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Gently separate the fresh rice noodles into individual strands, taking care not to break them.
- Heat 1 tablespoon of oil in a wok over high heat until smoking.
- Sear the beef in the wok until browned on the outside but still slightly rare in the center, then remove and set aside.
- Wipe the wok and heat the remaining 2 tablespoons of oil.
- Add the rice noodles to the wok and stir-fry for 2 minutes until softened and beginning to char.
- Incorporate the dark soy sauce, oyster sauce, and sugar, tossing the noodles until they are evenly colored.
- Return the beef to the wok and add the bean sprouts and scallions.
- Toss all ingredients over high heat for 1-2 minutes until the sprouts are just wilted.
- Drizzle with toasted sesame oil and serve immediately.
