Description
This Beef Stir-Fry with Rice Noodles is a quick and tasty dish featuring tender beef sirloin, colorful vegetables, and chewy rice noodles, all tossed in a savory sauce. Ideal for a weeknight meal, it’s both satisfying and easy to make.
Ingredients
Scale
- 8 oz (225g) rice noodles
- 1 lb (450g) beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, chopped (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by boiling a large pot of water. Once it reaches a rolling boil, add the rice noodles. Cook according to the package instructions, usually around 4-6 minutes, until they are al dente.
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to prevent them from sticking together. Set aside.
- While the noodles are cooking, take your thinly sliced beef sirloin and place it in a bowl.
- Add 1 tablespoon of soy sauce, a pinch of salt, and pepper to the beef. Mix well to ensure all the pieces are coated. Let it marinate for about 15-20 minutes.
- While the beef is marinating, prepare your vegetables. Slice the onion, red bell pepper, and julienne the carrot. Cut the broccoli into small florets.
- Chop the green onions, separating the white parts from the green tops.
- In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
- Cook the beef for about 2-3 minutes on each side until browned and cooked through. Remove the beef from the pan and set aside.
- In the same wok or skillet, add another tablespoon of vegetable oil. Once hot, add the sliced onion and the white parts of the green onions. Stir-fry for about 1-2 minutes until fragrant and slightly translucent.
- Add the minced garlic and stir-fry for an additional 30 seconds.
- Next, add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Once the vegetables are cooked, return the beef to the pan. Stir everything together to combine.
- Add the cooked rice noodles to the wok. Gently toss everything together, ensuring the noodles are well mixed with the beef and vegetables.
- Pour in the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of chili paste. Drizzle with sesame oil. Toss everything together until the noodles are evenly coated with the sauces. Adjust seasoning with salt and pepper to taste.
- Once everything is well combined and heated through, remove the wok from the heat.
- Transfer the stir-fry to a serving platter or individual bowls. Garnish with the chopped green tops of the green onions and sprinkle with sesame seeds if desired.
Notes
- Adjust the amount of chili paste based on your spice preference.
- Feel free to substitute or add other vegetables based on your preference or what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 15 minutes