Description
This Beef Stir-Fry with Rice Noodles is a quick and flavorful dish featuring tender beef, vibrant vegetables, and a delicious sauce. Perfect for busy weeknights, it combines the satisfying textures of rice noodles and fresh produce for a wholesome meal that’s easy to prepare.
Ingredients
Scale
- 8 oz (225 g) rice noodles
- 1 lb (450 g) beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- Begin by bringing a large pot of water to a boil. Make sure to use enough water to allow the noodles to move freely.
- Once the water is boiling, add the rice noodles and cook according to the package instructions, usually about 4-6 minutes, until they are tender but still slightly firm (al dente).
- Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This will also help prevent them from sticking together.
- Set the noodles aside in a large bowl, drizzling a little vegetable oil over them and tossing gently to coat. This will help keep them from clumping.
- While the noodles are cooking, prepare the beef. If not already done, slice the beef sirloin thinly against the grain. This will help ensure tenderness.
- In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of hoisin sauce. Mix well to coat the beef evenly. Let it marinate for about 10-15 minutes while you prepare the vegetables.
- Wash and prepare all the vegetables. Slice the red bell pepper into thin strips, cut the broccoli into small florets, and julienne the carrot.
- Rinse the snap peas and set them aside. Make sure all vegetables are ready to go before you start cooking, as the stir-frying process will be quick.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Make sure the oil is hot before adding the beef.
- Add the marinated beef to the skillet in a single layer. Avoid overcrowding the pan; you may need to do this in batches. Cook for about 2-3 minutes without stirring to allow a nice sear to form.
- Once the beef is browned, stir-fry for an additional 1-2 minutes until it is cooked through. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add a little more oil if necessary. Add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
- Add the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Make sure to keep the vegetables moving in the pan to prevent burning and to ensure even cooking.
- Once the vegetables are cooked, return the beef to the skillet. Stir to combine with the vegetables.
- Add the remaining hoisin sauce, soy sauce, rice vinegar, and sesame oil to the skillet. Stir well to coat all the ingredients evenly with the sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to heat through and thicken slightly.
- Take the prepared rice noodles and add them to the skillet with the beef and vegetables. Toss everything together gently to combine.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For added heat, consider adding red pepper flakes or a splash of sriracha to the sauce.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes