Stir-Fried Beef Rice Noodles with Soy Sauce

Name: Stir-Fried Beef Rice Noodles with Soy Sauce
Total time: 30 min
Ingredients: 400g Wide rice noodles; 200g Beef flank steak, thinly sliced against the grain; 3 tablespoons Soy sauce; 1 tablespoon Dark soy sauce; 1 tablespoon Oyster sauce; 1 teaspoon Sugar; 3 tablespoons Vegetable oil; 2 cloves Garlic, minced; 4 stalks Scallions, cut into 2-inch pieces; 1 cup Bean sprouts; 1 teaspoon Sesame oil; ¼ teaspoon White pepper

A classic Cantonese street food favorite featuring silky rice noodles wok-tossed with tender beef slices and aromatic scallions in a savory brown sauce. This quick-cooking dish delivers restaurant-quality results in under 30 minutes.

30 min

Medium

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Stir-Fried Beef Rice Noodles with Soy Sauce

Story

Rice noodles (also called hor fun) are the star here—they should be soft yet slightly chewy, absorbing all the savory sauce. The key is high heat and quick tossing to achieve that signature smoky flavor known as "wok hei."

Ingredients

Wide rice noodles 400g

Beef flank steak, thinly sliced against the grain 200g

Soy sauce 3 tablespoons

Dark soy sauce 1 tablespoon

Oyster sauce 1 tablespoon

Sugar 1 teaspoon

Vegetable oil 3 tablespoons

Garlic, minced 2 cloves

Scallions, cut into 2-inch pieces 4 stalks

Bean sprouts 1 cup

Sesame oil 1 teaspoon

White pepper ¼ teaspoon

Instructions

Prepare the noodles

Separate the rice noodles gently with your hands. If they're stiff from refrigeration, briefly soak in warm water and drain. The noodles should be pliable but not soggy.

Season the beef

Toss the sliced beef with 1 tablespoon soy sauce, a pinch of white pepper, and 1 teaspoon vegetable oil. Let marinate for 10 minutes while you prep the other ingredients.

Mix the sauce

In a small bowl, combine the remaining soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. Set aside—this is your flavor base.

Sear the beef

Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil, then sear the beef in a single layer for 30 seconds per side until browned but still slightly pink inside. Remove and set aside.

Wok the aromatics

In the same wok, add remaining oil and fry garlic for 10 seconds until fragrant. Add scallions and stir-fry for 30 seconds.

Toss the noodles

Add the noodles and pour the sauce mixture over them. Use tongs to lift and toss the noodles continuously for 2-3 minutes until evenly coated and heated through. The noodles should darken slightly and become glossy.

Finish and serve

Return the beef to the wok along with bean sprouts. Toss everything together for 1 minute. Serve immediately while hot, garnished with extra scallions if desired.