Description
This delicious stir-fry features tender slices of beef marinated in a flavorful sauce, combined with flat rice noodles and crunchy vegetables for a satisfying meal.
Ingredients
– 450 g (1 lb) rump, sirloin or flank steak, thinly sliced
– 1 tsp freshly minced garlic
– 1 tbsp Shaoxing wine (or mirin/dry sherry)
– 1 tbsp light soy sauce
– 1 tbsp cornflour
– 1 tbsp white sugar
– 1 tbsp water
– 1/2 tsp cracked black pepper
– 1/4 tsp bicarbonate of soda
– 1 tbsp cooking oil
– 400 g (14 oz) dried flat rice noodles
– 2 tbsp cooking oil
– 1 small brown onion, finely sliced
– 6 spring onions, cut into batons
– 2 tbsp dark soy sauce
– 2 tbsp oyster sauce
– 1 tbsp light soy sauce
– 250 g (9 oz) bean sprouts
– 1 tbsp sesame oil
Instructions
1. In a bowl, mix together the beef marinade ingredients and let the beef marinate for at least 30 minutes.
2. Cook the flat rice noodles according to package instructions, then drain and set aside.
3. Heat oil in a wok or large skillet, stir-fry the onion and spring onions until fragrant.
4. Add the marinated beef and stir-fry until cooked through.
5. Add the cooked noodles, dark soy sauce, oyster sauce, light soy sauce, bean sprouts, and sesame oil. Stir-fry until well combined.
6. Serve hot and enjoy!
Notes
– For added heat, you can add a sliced red chili or chili flakes to the stir-fry.
– Feel free to customize the vegetables in this dish by adding bell peppers, snow peas, or broccoli.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Sugar: 7g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg