Stir-fried Rice Noodles with Beef and Broccoli Stems

Ingredients

• 300 g Beef (rump steak or beef steak) (Thinly sliced against the grain, about 1 mm thick)
• 250 g Wide rice noodles (10 mm) (Dry, soak 1 h before cooking)
• 200 g Broccoli stems (troignon) (Peeled and cut into sticks about 1 mm thick)
• 1 piece Carrot (Peeled, sliced 1 mm thick then cut in half lengthwise)
• 0.5 piece Onion (Finely sliced)
• 1 piece Garlic clove (Minced)
• 2 cm Fresh ginger (Peeled, cut into thin slices then julienned)
• 2 stalks Chives (green onion) (Cut into thin rounds for garnish)
• 30 ml Light soy sauce
• 15 ml Dark soy sauce
• 15 ml Oyster sauce
• 35 ml Sesame oil (5 ml for finishing, 30 ml for cooking)
• 8 g Cornstarch (To coat the meat)
• 1 g Baking soda (Helps tenderize the meat)
• 5 g Sugar
• 0.5 g Ground black pepper
• 5 ml Water (For the cooking sauce)

Instructions

1. Soaking the rice noodles

   Place the rice noodles in a large bowl of cold water and let soak for 1 hour. Drain and set aside.

   Time: PT1H

2. Preparing the beef

   Slice the beef against the grain into strips about 1 mm thick.

   Time: PT5M

3. Marinating the beef

   In a bowl, mix light soy sauce, dark soy sauce, pepper, baking soda. Add cornstarch, 1 tbsp sesame oil, then incorporate the beef strips. Mix well and let rest in the fridge for 30 minutes.

   Time: PT32M

4. Preparing the vegetables

   Thinly slice the onion, mince the garlic, julienne the ginger, cut the carrot into 1 mm sticks, peel the broccoli stems and cut them into similar sticks.

   Time: PT10M

5. Preparing the cooking sauce

   In a small bowl, mix 5 ml water, light soy sauce, dark soy sauce, oyster sauce, sugar and pepper. Set aside.

   Time: PT2M

6. Blanching the vegetables

   Bring to a boil the pot of water used for soaking. Drop the carrot and broccoli stem sticks for 2 minutes, then drain and set aside. Keep the cooking water.

   Time: PT2M

   Temperature: 100°C

7. Searing the beef

   Heat the wok over high heat, add 1 tbsp oil and sear the beef for 1 minute, constantly separating it. Remove and set aside.

   Time: PT1M

   Temperature: 220°C

8. Cooking aromatics

   In the same wok, reduce heat to medium, add 1 tbsp oil, then sauté the garlic, ginger and onion for 20‑30 seconds until fragrant.

   Time: PT30S

   Temperature: 180°C

9. Cooking the noodles

   Add the drained rice noodles to the wok, stir‑fry for 30 seconds, sprinkling the reserved cooking water to soften them slightly.

   Time: PT30S

   Temperature: 180°C

10. Adding vegetables and sauce

    Add the carrots, broccoli stems and the prepared sauce. Mix for 3 minutes over medium heat until everything is well coated and hot.

    Time: PT3M

    Temperature: 180°C

11. Re‑incorporating the beef

    Return the sautéed beef to the wok, mix for 1 minute to reheat and fully incorporate.

    Time: PT1M

    Temperature: 180°C

12. Finishing with sesame oil

    Pour the remaining sesame oil (5 ml) over the mixture, stir one last time.

    Time: PT15S

13. Plating

    Serve immediately on hot plates, sprinkle the chive (green onion) rounds on top.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef (rump steak or beef steak): chicken, turkey
• Instead of Wide rice noodles (10 mm): thin rice noodles, rice vermicelli
• Instead of Broccoli stems (troignon): broccoli crowns, asparagus
• Instead of Carrot: zucchini
• Instead of Onion: shallot
• Instead of Garlic clove: garlic powder
• Instead of Fresh ginger: ginger paste
• Instead of Chives (green onion): chives
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: homemade dark soy sauce
• Instead of Oyster sauce: mushroom sauce
• Instead of Sesame oil: peanut oil, sunflower oil
• Instead of Cornstarch: potato starch
• Instead of Baking soda: baking powder (in small amount)
• Instead of Sugar: honey, maple syrup
• Instead of Ground black pepper: white pepper

Equipment Needed

• Wok or large sauté pan
• Pot for blanching vegetables
• Medium bowl
• Cutting board
• Chef's knife
• Strainer or chinois
• Measuring spoons
• Wooden or silicone spatula
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Slice the beef against the grain and very thinly
• Marinate the beef with baking soda for a tender texture
• Blanch the vegetables for 2 minutes to retain crunch
• Do not overcook the noodles to avoid them becoming mushy

Chef Tips from the Video

• Use a carbon steel wok for instant heat and better searing.
• Add a small spoon of rice vinegar to the sauce to balance the umami flavor.
• Serve with fresh cilantro leaves for a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat over medium heat adding a splash of water.

Freezer: Not recommended, the noodle texture deteriorates.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Marinate the beef the night before to save time on the day.
• Cut all vegetables and store them in airtight containers in the refrigerator.
• Soak the noodles the night before and drain them before quickly reheating in the pan.