Description
A delicious beef stir-fry with rice noodles and fresh vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tbsp light soy sauce
- 2 tbsps dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp minced ginger
- 3 garlic cloves (peeled and minced)
- 1 tbsp Sriracha (or other chilli sauce optional)
- ¼ tsp white pepper
- 500 g (1 lbs) Denver or skirt/flank steak (cut into strips against the grain)
- 200 g (7 oz) uncooked flat rice noodles
- 1 tsp sesame oil
- 2 1/2 tbsp neutral oil (preferably avocado oil)
- ½ a white or brown onion (peeled and sliced)
- 1 yellow bell pepper (deseeded and sliced)
- 200 g (2 cups) fresh bean sprouts (or 1 can of canned bean sprouts, drained)
- 4 spring onions/scallions (sliced into long, thin strips)
- 60 g (2 cups) fresh baby spinach leaves
- 1 red chilli (thinly sliced)
- 1 tbsp sesame seeds (a mixture of black and white sesame seeds)
Instructions
- Mix all of the marinade ingredients in a bowl.
- Place the sliced beef in a second bowl and add one-third of the marinade. Stir together, cover, and leave to marinate for 15-30 minutes. Cover the remaining sauce and put it to one side.
- Meanwhile, cook the noodles according to package instructions (usually boil for 5 mins), then drain in a colander and rinse in cold water until completely cold. Toss together with 1 tsp of sesame oil and leave in the colander until needed.
- Heat 1 tbsp of oil in a wok until smoking. Scoop out half of the beef from the bowl and fry on high for 2-3 minutes until just cooked. Remove from the wok and place in a clean bowl, then repeat with the remaining beef.
- Add the remaining ½ tbsp oil to the wok and fry the onions for 2 minutes.
- Add in the yellow pepper and cook for 1 minute, then add in the reserved marinade/sauce and bring to a boil.
- Add in the noodles and bean sprouts and cook for 3-4 minutes, tossing the noodles every so often (carefully so as not to break them) until completely heated through.
- Add in the beef and cook for a further minute.
- At the last minute, stir in the spring onions (scallions) and spinach.
- Divide between four plates and serve topped with chilli slices and sesame seeds.
Notes
- For a spicier dish, add more Sriracha or fresh chilli to taste.
- Make sure not to overcook the beef to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg