Description
Tender beef and crisp greens tossed with wide rice noodles in a savory stir-fry. A quick weeknight meal!
Ingredients
Units
Scale
- 14 oz (400 g) wide rice noodle
- 1 small bunch chives
- 2 cups (473 ml) bean sprouts
- 1 bunch choy sum
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 small white onion
- 3 thin slices of ginger
- Salt
- Oil
- Beef
- 10 oz (300 g) thinly pounded out beef
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Chinese cooking wine
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
Instructions
- Combine baking soda, cornstarch, Chinese cooking wine, soy sauce, and sesame oil in a bowl; mix well.
- Add the beef and mix well with your hands to distribute the marinade evenly; set aside for 15 minutes.
- Place a wok on a stovetop over high heat. Once it starts to smoke, add oil and swirl to coat the surface.
- Once the oil is smoking hot, add the beef in a single layer, and leave it undisturbed for 30 seconds to 1 minute until browned on one side. Turn and cook for another minute. Stir-fry for 2 minutes. Remove beef from the wok.
- Soak rice noodles in boiling water for 3 minutes, drain, and set aside.
- Combine soy sauce, dark soy sauce, and brown sugar; set aside.
- Add 2 tablespoons of oil to the wok; bring the heat to high. Sauté ginger and onions.
- Add the choy sum and stir-fry for 30 seconds.
- Add the noodles and the soy sauce-sugar mixture; stir-fry continuously for 2 minutes until the sauce is evenly distributed. Add small amounts of water if needed to prevent drying out.
- Add the beef, bean sprouts, and chives. Season with salt if needed and stir-fry for 30 seconds.
- Remove from wok and serve immediately.
Notes
- For extra tender beef, use a meat mallet to pound it even thinner before marinating.
- If you don’t have choy sum, substitute with bok choy or gai lan for a similar flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 70