- 2
- 20 mins
- 40 mins
Ingredients
- 150 grams beef sirloin or tenderloin
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (or rice wine)
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 150 grams dried rice noodle
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/4 white onion
- 20 grams green onion, chopped
- 150 grams Chinese broccoli, tough end removed
Preparation
Step 1
Instructions
Slice beef thinly, each piece being bite sized and 3 to 4 mm (0.1 to 0.15 in) thick. Place sliced beef in a small bowl. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine and 1 tablespoon cornstarch. Use a hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Seal the bowl with plastic wrap or a lid and marinate for 15 minutes at room temperature, or up to 3 hours in the fridge.
Combine 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar in a small bowl. Mix well and set aside.
Cook rice noodles according to the instructions until almost cooked through, but still a bit chewy inside. Run rice noodles with cold water and drain.. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil on the drained noodles. Gently toss noodles by hands to separate and evenly cover them with a thin layer of oil.
Add 1 teaspoon of oil into the skillet and turn back to medium high heat. Add Chinese broccoli into the skillet and stir with a spatula. When broccoli is evenly coated with oil, add 2 tablespoons water, cover with lid immediately and steam over medium heat until broccoli is cooked through, about 1 to 2 minutes. Transfer the broccoli to a plate and set aside.
Heat 1 tablespoon of oil in a non-stick skillet on medium high heat until warm. Place beef slices into the skillet one at a time. Do not let the slices overlap. Cook until the bottom side of the beef is seared and has turned light brown, about 1 minute. Flip the beef and cook until the other side turns light brown, but so that the beef is still rare inside, 30 seconds to 1 minute. Turn to lowest heat and transfer beef to a plate immediately.
In the same skillet, add 1 teaspoon of oil and turn to medium heat. Add garlic, ginger, onion and green onion. Stir continuously for 1 to 2 minutes, until onion turns soft.
Add noodles (or rice noodles) into the skillet and drizzle 1 teaspoon of oil onto the noodles. Immediately use a pair of chopsticks to stir the noodles, to mix them with oil and vegetables. If the noodles start to get sticky, swirl in 2 tablespoons water. Add the beef back into the skillet and pour the soy sauce mixture (from step 2) over the beef. Immediately use a pair of chopsticks to stir several times. Add broccoli back into the skillet and mix everything well together. Turn off heat immediately.
Transfer noodles to a plate and serve warm.
Instructions