Rice Noodles and Beef
Elevate your weeknight dinner with this irresistible Rice Noodles and Beef recipe, a quick and flavorful stir-fry that’s sure to impress. Tender slices of marinated beef, vibrant julienned vegetables, and silky rice noodles are expertly tossed together in a savory blend of soy sauce, oyster sauce, and sesame oil. Infused with the aromatic flavors of garlic and ginger, this dish delivers a satisfying balance of textures and tastes, finished with a touch of heat from optional red pepper flakes. Ready in just 40 minutes, this one-pan wonder is perfect for busy evenings and can easily be customized with your favorite vegetables. Serve it hot and fresh from the wok for an unforgettable meal that’s packed with flavor and nutrition!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 300 grams Beef (sirloin or flank steak, thinly sliced)
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Vegetable oil
- 1 medium Carrots (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 3 stalks Green onions (sliced)
- 100 grams Bean sprouts
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Soak the rice noodles in warm water for 15-20 minutes or according to the package instructions until softened. Drain and set aside.
In a small bowl, combine 2 tablespoons of soy sauce, oyster sauce, sesame oil, and 2 tablespoons of water. Stir well to create the sauce and set aside.
In another bowl, toss the beef slices with the remaining 2 tablespoons of soy sauce and cornstarch. Let it marinate for 10-15 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the garlic and ginger for 30 seconds until fragrant.
Add the carrots and red bell pepper to the wok. Stir-fry for 2-3 minutes until they begin to soften.
Push the vegetables to one side of the wok and add the softened rice noodles. Pour the prepared sauce over the noodles, tossing gently to coat.
Return the beef to the wok along with the bean sprouts and green onions. Toss everything together until heated through, about 2 minutes.
If desired, sprinkle with crushed red pepper flakes for a hint of spice.
Serve immediately, garnished with extra green onions if desired. Enjoy!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 17.7 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2194 mg | 47% | |
*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.
