Beef Rice Noodles – RecipeTin Eats

Here’s a fast Beef Rice Noodle stir fry with good meaty items of beef, tenderised so they’re superbly succulent, by no means overcooked. Even for those who prepare dinner for approach longer than it is best to!

Beef Rice Noodle Stir Fry

Here’s a fast noodle stir fry for you that’s made utilizing dried rice noodle sticks. I do know you’ve bought a packet lurking behind your pantry someplace! 🙂 They arrive in all types of thickness, from Pad See Ew large ones to thinner Pad Thai ones (that’s what I used), and the very skinny vermicelli rice noodles like in Singapore Noodles. I’ve offered portions for all – you’ll be shocked how a lot it varies!

The star right now although are the meaty items of beef which are tousled within the noodles. They’re tenderised utilizing a easy Chinese language restaurant trick referred to as velveting, the place the meat is tossed with a little bit baking soda earlier than cooking. Thinly sliced beef goes from juicy to chewy and overcooked in 90 seconds, even utilizing costly steak like scotch fillet (rib eye) marbled with fats.

However velvet the meat and it’s a totally completely different story. Even economical cuts keep superbly tender and succulent – you may have a skinny slice of beef on the range for 10 minutes and it’ll nonetheless be juicy! It’s the key behind the tender beef within the stir fries at your favorite Chinese language restaurant.

Substances in Beef Rice Noodles

Right here’s what you have to make this rice noodle stir fry. Loads of choices for beef cuts, noodles, and the greens!

1. Tenderised beef

A tiny sprinkle of baking soda is the key to tenderising beef slices in order that they keep succulent. Paper skinny slices of beef prepare dinner in 90 seconds whereas noodle stir fries take round 8 minutes. Quick, however the beef remains to be overcooked which implies it’s chewy and hard. So tenderising is important, in my books!

• Baking soda – A small quantity (simply 1/2 teaspoon) blended with the meat tenderises it so it stays gentle. With out, the meat will overcook and turn out to be robust. A tried and confirmed Chinese language restaurant tenderising methodology referred to as velveting used liberally in my Asian recipes! Extra on velveting right here.

• Rump steak (prime sirloin) – That is my default reduce of beef for stir fries , as a result of it has good beefy flavour, it’s juicy and never as expensive as different steak cuts like scotch/rib-eye and porterhouse /New York strip. If I get a pleasant scotch fillet, it sort of feels like a waste to make use of it for a stir fry! I prefer to get a rump roast which is best worth than steaks, then portion and freeze. That is what’s pictured above. Different beef rump roast and steak cuts are additionally nice – rump cap (additionally referred to as picanha/coulotte), sirloin cap.

  Subsequent alternative – Prime facet (US: prime spherical) might be my subsequent alternative for worth for cash (particularly for those who get a roast and reduce it up), and flank is superb too – actually nice beefy flavour. Although South American cuts are beginning to creep up in value right here in Australia so I have a tendency to not use them for stir fries.

  Sluggish cooking cuts – like chuck, oyster blade, gravy beef and blade can be used, they only must be tenderised for longer. Instructions within the recipe card!

2. FOR THE NOODLE STIR FRY

And right here’s what goes into the stir fry.

• Rice noodles – Dried rice noodles are a staple in my pantry. They final *ceaselessly*, they’re low cost, they usually’re extremely versatile. I take advantage of Pad Thai thickness noodles (~3m / 1/8″ large when dried), however you should utilize any width for this stir fry although the amount wanted will range. As a rule of thumb, the thinner the noodles, the much less you want by weight as a result of they bulk up extra as soon as soaked. Thinner noodles even have extra floor space for the sauce to coat, so utilizing an excessive amount of can dilute the flavour.

  The amount to make use of for various rice noodles is specified within the recipe card notes.

• Leafy Asian Greens – Use any! Bok choy, choy sum, gai lan (Chinese language broccoli), and even English spinach. I take advantage of bok choy within the recipe video and choi sum is pictured above.

  To arrange, trim off and discard the scruffy ends. Minimize into 5cm/2″ items, separating the stems from the leafy half as they go into the pan at completely different instances (stems take longer to prepare dinner). Additionally, reduce thicker / wider stems in half lengthways so they’re all roughly the identical thickness.

• Garlic and onion – Simply half an onion, plus 3 massive garlic cloves – for good garlicky flavour!

3. THE SAUCE

And here’s what you want for the sauce. The oyster sauce does quite a lot of heavy lifting right here, including savouriness, sweetness and depth of flavour.

• Mild and darkish soy sauce – The sunshine soy sauce provides saltiness with out staining the noodles a beautiful brown color whereas the darkish soy provides soy flavour and colors the noodles, in addition to some saltiness. You’ll be able to substitute the darkish soy sauce with extra gentle soy sauce, although the noodles will likely be paler, however don’t substitute the sunshine soy with extra darkish soy sauce as it will likely be far too intense. Your noodles will turn out to be black!

  The sunshine soy sauce could be substituted with any all-purpose soy sauce or tamari.

• Oyster sauce – A staple Asian sauce that provides complexity, sweetness, flavour and umami all of sudden. Created from oyster extract that’s candy, salty, thick and pungent, however doesn’t style oyster-y or fishy in any respect as soon as cooked. Could be substituted with shellfish free different – vegetarian “oyster” sauce, even discovered at common grocery shops nowadays.

• Sugar – To stability the salt within the sauce. You’ll be able to substitute with honey or maple syrup, if you need.

• White pepper – White somewhat than black pepper is typical of Asian cooking, however black pepper can be utilized.

Easy methods to make Beef Rice Noodle Stir Fry

Right here is easy methods to make this rice noodle stir fry. TOP TIP: Soak the noodles simply earlier than you’re able to prepare dinner. When you go away them mendacity round for some time, they’re much extra susceptible to breaking within the pan.

1. Tenderise beef

Tenderise the meat first. As soon as tenderised and able to prepare dinner, it could sit round so long as wanted – even in a single day within the fridge.

1. Tenderise – Sprinkle the meat with the baking soda then use your fingertips to coat the meat in it, separating the items together with your fingertips. You would possibly really feel like there’s not sufficient baking soda however have religion, as you toss the meat round together with your fingers and separate the items, it’s spreading from piece to piece.

2. Depart for 20 minutes to tenderise. The meat will flip a vivid pink. When you put your ear near the meat, you’ll hear faint fizzing – the baking soda in motion! The meat will likely be okay for those who go away it for a bit longer however for those who go away it for hours longer, it can turn out to be too tenderised and overly gentle. Nonetheless edible although!

3. Rinse the meat in a colander to get the baking soda off. You don’t must be tremendous thorough, if there’s a bit left you gained’t style it and it gained’t do you any hurt (actually, in some recipes the place much less baking soda is used and it’s marinated for longer, it doesn’t get rinsed off). Shake off extra water then pat off extra water with a paper towel. It doesn’t must be dry, you simply don’t need it soaking moist.

4. Season – Put it right into a bowl, add soy sauce and blend. Then put aside. It doesn’t want marinating time – the meat is skinny and the sauce has stacks of flavour. The soy sauce is simply so as to add some flavour onto the meat.

2. stir fry

As with most stir fries, this one strikes quick when you begin to prepare dinner. So make sure that every part is chopped, able to toss into the pan or wok!

1. Sauce – Combine the components in a bowl.

2. Soak noodles *simply earlier than cooking* – Put together the noodles per the packet instructions. Normally they are saying to soak in boiling water for 10 minutes. I discover soaking somewhat than cooking in boiling water makes the rice noodles much less fragile.

   TIP: Solely soak the noodles when you find yourself able to prepare dinner. When you go away the noodles mendacity round as soon as they’ve been soaked, they dry out and can break extra when cooking.

3. Rinse – Drain the noodles then rinse underneath faucet water to take away extra starch. This may cease the noodles from turning into gluey when cooking.

4. Prepare dinner – Warmth the oil over excessive warmth in a wok or a big deep pan (skillet). Prepare dinner the onion first for 30 seconds, then the meat. When many of the pink has turned brown, add the garlic and prepare dinner till the meat is not pink. Then toss the stems of the Asian greens for 1 minute.

5. All the pieces else – Add (on this order) all of the leafy a part of the greens, then noodles (so it weighs down the greens), then sauce.

6. Toss properly for 1 1/2 to 2 minutes, de-tangling the noodles as you go, till the sauce has coated all of the noodles. There needs to be no sauce left within the base of the pan and the leafy a part of the greens needs to be wilted. Then serve instantly!

   TIP: Rice noodles are extra fragile than wheat noodles / egg noodles, so for those who hold tossing excessively and unnecessarily, they are going to begin to break. So cease tossing as soon as all of the sauce is coating the noodles!

It’s a whole meal!

In the present day’s stir fried rice noodles has an excellent quantity of leafy greens and protein to make this a whole meal, so that you gained’t want something on the facet. It’s additionally a beneficiant portion so it ought to fulfill even these with a hearty urge for food!

Hope you get an opportunity to attempt it. Like to know what you suppose for those who do! – Nagi x

Watch easy methods to make it

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Beef Rice Noodles

Writer: Nagi

Prep: 10 minutes minutes

Prepare dinner: 10 minutes minutes

Beef tenderising time: 20 minutes minutes

Whole: 40 minutes minutes

Primary

Asian

Servings2 – 3 individuals

Faucet or hover to scale

Recipe video above. This can be a fast Rice Noodle stir fry with good meaty items of beef, tenderised so they’re superbly succulent, by no means overcooked – even for those who prepare dinner for approach longer than it is best to! Chinese language restaurant trick. 🙂 The noodles are stained a wealthy brown from the soy-forward sauce that is savoury and garlicky with only a trace of candy. There is a broad vary of beef cuts appropriate, use no matter rice noodles you could have (although see word on portions), and any leafy Asian greens (and even non Asian!). Makes 2 beneficiant servings, or 3 wise servings. To double the recipe, see word 5.

Prepare dinner ModeStop display from sleeping

Directions

ABBREVIATED RECIPE

• Tenderise beef – toss with baking soda, go away 20 min, rinse, season with soy sauce. Stir fry – Sauté onion first, then beef, then garlic, then stems. Add leafy greens, ready noodles, and sauce. Toss properly then serve.

Velvet the meat:

• Tenderise – Sprinkle the meat with baking soda in a small bowl. Toss together with your fingertips to coat, separating the meat slices. Depart for 20 minutes to tenderise.

• Rinse, dry, season – Rinse in a colander, shake and pat off extra water with a paper towel (no must be thorough). Place in a bowl and toss with the soy sauce. Put aside. (It would not have to marinating time).

Stir fry:

• Sauce – Combine components in a small bowl.

• Soak and rinse noodles – Put together the noodles in accordance with packet instructions (normally soaking in boiling water for five – 10 minutes). Drain, then rinse underneath faucet water to take away extra starch so it would not go gluey when cooked.

• Prepare dinner onion, beef then garlic – Warmth the oil over excessive warmth in a big wok or giant deep fry pan / skillet (~30cm/12″). Add the onion for 30 seconds. Add beef and prepare dinner till the pink is nearly gone (~1 minute), then add the garlic and prepare dinner for 30 seconds.

• Stems then every part else – Add the stem a part of the Asian greens, toss for 1 minute. Add the leafy half, noodles then sauce (in that order). Toss for 1 1/2 to 2 minutes till the sauce has stained all of the noodles and there’s no sauce left within the base of the pan. Serve instantly!

Recipe Notes:

1. Beef cuts – Rump steak (US: Prime Sirloin is my go-to beef reduce for stir fries, for style and worth. I like to purchase a roast (higher worth), portion and freeze. Porterhouse (strip) and scotch steak (rib eye) are additionally terrific however pricier.

• Different choices: Prime facet (US: prime spherical) – I get a roast and portion, flank.
• Sluggish cooking cuts – like chuck, oyster blade, gravy beef – use a barely heaped 1/2 teaspoon and go away for 35 min, rinse. proceed with recipe. Blade and bolar want 40 min, the one reduce I don’t use is brisket (simply doesn’t appear to tenderise).
• Hen or pork possibility – Use 250g/8oz boneless chickens thighs or any pork chop (a little bit extra as a result of the sauce is one I made with beef in thoughts which has a stronger flavour). If utilizing breast, additionally use 250g/8oz and tenderise it utilizing the identical instructions and baking soda quantity as the meat on this recipe.

2. Soy sauce substitutes:
– Mild soy sauce could be substituted with all-purpose soy or tamari (for GF). Don’t substitute with darkish soy sauce, it’s approach too intense.
– Darkish soy could be substituted with gentle soy, all-purpose soy or tamari although the noodles gained’t be stained the brown color you see.
3. Rice noodles – I take advantage of the Pad Thai thickness flat rice noodles that are ~3 – 4m / 1/6″ large when dry. For different dried rice noodles, use the next portions and enhance beef to 250g/8oz (since you get extra noodle quantity):

• Additional large ~1cm/0.4″ (Pad See Ew thickness) – 250g/8oz
• Vermicelli rice noodles ~1mm – 175g / 6oz

4. Leafy Asian Greens – You’ll be able to actually use any right here, simply make sure that thicker stems are reduce lengthways so they’re all roughly the identical thickness in order that they prepare dinner by way of in across the similar time. You may even use English spinach, or chopped cabbage (5 – 6 cups, chopped into chunk dimension items).
5. Scaling up – To double the recipe, you’ll have to prepare dinner in a barely completely different order else the pan the pan will get too crowded. Use a big 30cm/12″ pan. Observe the recipe as is, however once you add the stems, additionally add 2 1/2 tbsp of the sauce, then after 1 minute of cooking, tip every part out of the pan right into a bowl. Add a bit extra oil then add the leafy social gathering of the greens, noodles and sauce, toss till the sauce reduces and also you not see it within the base of the pan. Add the meat and many others again in, toss by way of, serve instantly.
Leftovers will hold for 3 days within the fridge. Not appropriate for freezing (noodle breakage on reheat).
Diet per serving for two beneficiant parts.

Diet Info:

Energy: 679cal (34%)Carbohydrates: 96g (32%)Protein: 30g (60%)Fats: 18g (28%)Saturated Fats: 4g (25%)Polyunsaturated Fats: 5gMonounsaturated Fats: 8gLdl cholesterol: 59mg (20%)Sodium: 2844mg (124%)Potassium: 520mg (15%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1IUVitamin C: 7mg (8%)Calcium: 76mg (8%)Iron: 3mg (17%)

Key phrases: beef noodle stir fry, beef rice noodles, rice noodle recipe

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