Beef Rice Noodles
Sink your teeth into this incredible Beef Rice Noodles recipe—a perfect balance of savory, sweet, and aromatic flavors that will transport your taste buds straight to the bustling streets of Asia. Featuring tender slices of beef sirloin stir-fried with vibrant vegetables like bell peppers, carrots, and onions, this dish bursts with color and flavor. The silky rice noodles are tossed in a rich sauce made with soy sauce, oyster sauce, garlic, ginger, and a hint of brown sugar, creating a deeply satisfying umami kick. A garnish of fresh cilantro, scallions, and chili flakes adds a pop of freshness and spice, while lime wedges on the side lend a tangy finish. Ready in just 40 minutes, this one-pan wonder is perfect for weeknight dinners or impressing guests with its comforting yet restaurant-quality appeal. Keywords: Beef Rice Noodles, Asian stir-fry, easy weeknight dinner, rice noodle recipe, beef stir-fry with vegetables.
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Recipe Information
Ingredients
- 8 oz rice noodles
- 12 oz beef sirloin
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 1 cup bean sprouts
- 2 scallions, chopped
- 0.25 cup cilantro, chopped
- 0.5 tsp chili flakes
- 1 lime, cut into wedges
Instructions
Begin by soaking the rice noodles in hot water according to the package instructions or until tender. Drain and set aside.
Slice the beef sirloin thinly against the grain to ensure tenderness.
In a small bowl, combine soy sauce, oyster sauce, brown sugar, minced garlic, and minced ginger. Mix well and set aside.
Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef and stir-fry for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil.
Add the sliced onion, green bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Return the beef to the skillet, and add the prepared sauce. Stir well to coat everything evenly.
Add the drained rice noodles to the skillet and gently toss everything together, ensuring the noodles are heated through.
Stir in the bean sprouts and cook for an additional 1-2 minutes.
Remove from heat and transfer to a serving platter.
Garnish with chopped scallions, cilantro, and a sprinkle of chili flakes.
Serve immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
