Velvety Beef Rice Noodles
This easy stir fry uses a restaurant trick to keep the beef incredibly tender while soaking up a savory sauce.
recipesbynani.comThere is nothing quite like a quick noodle stir fry to get dinner on the table. These beef rice noodles are a staple in my kitchen because the beef stays so succulent and juicy thanks to a simple technique called velveting. It transforms even budget friendly cuts of meat into tender pieces that melt in your mouth.
I love using dried rice noodles for this because they are always waiting in the back of the pantry. You can use any thickness you prefer, from thin vermicelli to wide flat noodles. Just remember that the thinner the noodle, the more they expand, so keep an eye on your measurements.
🧺 Ingredients
- 250g rump steak, thinly sliced
- 1/2 teaspoon baking soda
- 1 tablespoon soy sauce, divided
- 1 tablespoon vegetable oil
- 200g dried rice noodles
- 1/2 onion, sliced
- 3 garlic cloves, minced
- 2 bunches bok choy or choy sum, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
👩🍳Instructions
- 1
In a small bowl, toss the sliced beef with the baking soda and a splash of soy sauce. Let it sit for 15 minutes to tenderize.
- 2
Prepare the noodles according to the package directions, then drain and set aside.
- 3
Whisk the oyster sauce, light soy, dark soy, sugar, and white pepper in a small bowl to make the sauce.
- 4
Heat the oil in a wok or large skillet over high heat. Add the beef and stir fry until browned, then remove from the pan.
- 5
In the same pan, add the onion and the tougher stems of the greens. Stir fry for 1 minute.
- 6
Add the garlic and the leafy parts of the greens, cooking until they begin to wilt.
- 7
Return the beef to the pan and add the cooked noodles.
- 8
Pour the sauce over everything and toss quickly for 1 to 2 minutes until the noodles are well coated and everything is piping hot.
💡 Tips
Serve these noodles immediately while they are hot and fresh. If you have leftovers, store them in an airtight container in the fridge for up to two days, but reheat them gently in a pan with a tiny splash of water to keep the noodles from sticking.
Made this recipe? Let us know how it went.
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