Stir-fried Rice Noodles with Soy Sauce and Beef (Thai style)

Ingredients

• 200 g Square rice noodles (or wide 10 mm) (Soak in cold water 1 h before cooking, drain)
• 200 g Beef (rump steak or sirloin) (Slice thinly against the grain)
• 150 g Chinese broccoli (gai lan) (Separate stems and leaves, cut stems into 3 cm pieces then into 2‑3 mm strips)
• 2 pcs Garlic clove (Finely mince)
• 1 pcs Egg (Lightly beat before adding)
• 2 c. à soupe Light soy sauce (Light, non‑sweet soy sauce)
• 1 c. à soupe Dark soy sauce (Adds color and depth)
• 1 c. à soupe Oyster sauce (Contains shellfish)
• 1 c. à café White sugar (Balances the salt)
• 3 c. à soupe Vegetable oil (peanut or sunflower) (Divided: 1 c. à soupe for the beef, 1 c. à soupe for garlic & broccoli, 1 c. à soupe for the egg)
• ½ c. à café Ground chili (Optional, sprinkle before serving)
• ¼ c. à café Ground black pepper (Optional, sprinkle before serving)
• ½ c. à café Salt (Season the beef lightly)

Instructions

1. Soak the 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. Prepare the vegetables and meat

   Separate the stems and leaves of the Chinese broccoli. Cut the stems into 3 cm pieces then into 2‑3 mm strips. Finely mince the two garlic cloves. Slice the beef thinly against the grain, place in a bowl, add the salt and 1 c. à soupe oil, mix quickly.

   Time: PT15M

3. Prepare the cooking sauce

   In a small bowl, mix 2 c. à soupe light soy sauce, 1 c. à soupe dark soy sauce, 1 c. à soupe oyster sauce and 1 c. à café sugar. Set aside.

   Time: PT2M

4. Sear the beef

   Heat the wok over high heat, add 1 c. à soupe oil. When the oil is very hot, add the beef and sear for 30 seconds while stirring quickly. Remove the beef and set aside in the wok.

   Time: PT1M

   Temperature: Très chaud

5. Sauté the garlic and broccoli

   In the same wok, add 1 c. à soupe oil, sauté the minced garlic for 10 seconds, then add the Chinese broccoli. Cook for 1 minute stirring constantly.

   Time: PT2M

   Temperature: Très chaud

6. Add the noodles and sauce

   Add the drained noodles to the wok, pour in the prepared sauce and stir continuously for 4‑5 minutes until the noodles are well coated and hot.

   Time: PT5M

   Temperature: Très chaud

7. Cook the egg

   Push the noodles to one side of the wok, add 1 c. à soupe oil in the empty space, crack the egg, scramble quickly, then fold it into the noodles.

   Time: PT1M

   Temperature: Très chaud

8. Re‑incorporate the beef and season

   Return the seared beef to the wok, stir for 30 seconds to reheat. Sprinkle ground chili and black pepper to taste.

   Time: PT1M

   Temperature: Très chaud

9. Plating

   Transfer the stir‑fried noodles to warm plates, serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g