Chinese Beef Noodle Stir-Fry. Vermicelli rice noodles pan fried with juicy tender marinated beef with snap peas and gai-lan. A delicious and easy noodle dish for your dinner or lunch needs. Ready in just 30 minutes!
This is a Chinese beef rice noodle stir fry that brings me back to my childhood days when my grandmother used to cook lunch for us three kids. She would make a remarkably similar version of this but instead of beef, she would use chicken.
I love how she added a little bit more black pepper than usual to give it that punch. My grandmother would also crisp up some of the noodles by frying them for a bit longer in the wok so there would be a few “noodle chips”.
Whenever I make fried vermicelli, I think of her and I miss her a lot. She has inspired a lot of my recipes as she was an incredible cook herself who owned a small restaurant with my grandfather in Kate River, Alberta. In fact, we still have some of their plates from the restaurant!
What does this dish taste like?
Picture thin chewy rice noodles that have absorbed that flavourful beef marinade. Then with every bite of those tasty dry noodles is a bite of that tender beef and those crunchy veggies. The noodles are seasoned with black pepper, sesame oil, soy and oyster sauce.
Now I know there are many Chinese beef and noodle stir fry recipes online but this one is so good and flavourful thanks to the different ingredients! It is also very simple to make.
Easy to make!
This Chinese beef noodle stir fry is very easy to make at home. It comes together in just 30 minutes. You are simply soaking the rice noodles in hot water for 7-10 minutes until softened then straining them. Then in a separate bowl, you will quickly marinate your beef with the flavouring ingredients. Then you are basically frying that beef with your veggies and garlic. Tossing in the noodles along with the remaining seasoning ingredients and mixing it altogether until there is no liquid left in the pan. That’s it! Super simple and delicious!
My Chinese beef noodle stir fry recipe would be a great meal prep dish as it’ll last for 4 days in the fridge.
Tips for making a great Chinese beef rice noodle stir fry
- Source quality marbled beef steak that you would use to grill with. It’ll make a big difference. Make sure it has some fat running through it for maximum juiciness.
- Fresh snap peas and gai-lan are also important for a delicious Chinese beef noodles stir fry.
- Do not boil your rice noodles. Only soak them in hot water (85 degrees C to be precise) for 5-7 minutes until softened then strain immediately. Because you’re pan frying these later, you only want to soak them to bring them to life. If you boil and then pan fry, get ready for soggy noodles.
- Slice your beef thinly to ensure they cook quickly for this Chinese beef stir fry with noodles.
- Prepare all your ingredients in advance to prevent overcooking your ingredients.
- There will be some liquid in the pan from the veggies and beef, and when you see that that is when you want to toss in your noodle with the remaining ingredients. The noodles will soak up that delicious flavour.
- Once everything is mixed together, you can remove off the heat immediately to have a saucier noodle dish or leave it in the pan to cook until all the liquids have evaporated to create a dry Chinese beef and noodles stir fry
Other recipes you may like!
- BIHUN GORENG FRIED VERMICELLI
- SINGAPORE CURRY VERMICELLI NOODLES
- VEGETABLE CHICKEN VERMICELLI
- VEGETABLE EGG VERMICELLI
For this recipe
You will need the following ingredients for my Chinese beef and vegetable stir fry:
- 225 gram vermicelli, soaked in hot water for 7 minutes until soft
- 284 grams beef steak, thinly sliced
- 1 cup Snap peas, washed and dried
- 3 cups Gai Lan, chopped
- ½ tablespoon Garlic, minced
- 1 tablespoon Cooking oil
Noodle sauce:
- 1 tablespoon Soy sauce
- 1 tablespoon dark soy sauce
- ¼ teaspoon black pepper
- 1 tablespoon Oyster sauce
- Sesame oil
Beef marinade:
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon black pepper
How to make Chinese beef noodle stir fry
- In a large bowl, soak your thin rice noodle vermicelli in very hot water (not boiling) for 5-7 minutes until softened. Strain and set aside.
- In a bowl, marinate your beef with cornstarch, soy sauce, sesame oil, sugar and black pepper. Set aside and prepare your other ingredients.
- Then in a small bowl, whisk together your noodle sauce ingredients.
- In a non-stick pan set over medium heat, add cooking oil. Then add marinated beef and fry until it’s 50% cooked, still a bit red.
- Toss in your minced garlic, gai-lan and snap peas and until the vegetables have wilted.
- Next toss in your strained softened noodles along with noodle sauce. Mix everything together.
- Cook until the liquids from the pan have been absorbed by the noodles and remove off heat to serve. Enjoy! For a saucier version, mix everything together and while there is still sauce in the pan, remove off heat and serve immediately.
Give it a try!
Well, I hope you give my Chinese Beef Noodle Stir-Fry a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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Chinese Beef Noodle Stir-Fry (30-min. Recipe)
Ingredients
- 225 gram rice vermicelli noodles soaked in hot water for 7 minutes until soft
- 284 grams beef steak thinly sliced
- 1 cup Snap peas washed and dried
- 3 cups Gai Lan chopped
- ½ tablespoon Garlic minced
- 1 tablespoon vegetable oil
Noodle sauce:
- 1 tablespoon regular soy sauce not light or dark!
- 1 tablespoon dark soy sauce
- ¼ teaspoon black pepper
- 1 tablespoon Oyster sauce
- Sesame oil
Beef marinade:
- 1 tablespoon cornstarch
- 2 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white granulated sugar
- ¼ teaspoon black pepper
Instructions
- In a large bowl, soak your thin rice noodle vermicelli in very hot water (not boiling) for 5-7 minutes until softened. Strain and set aside.
- In a bowl, marinate your beef with cornstarch, soy sauce, sesame oil, sugar and black pepper. Set aside and prepare your other ingredients.
- Then in a small bowl, whisk together your noodle sauce ingredients.
- In a non-stick pan set over medium heat, add cooking oil. Then add marinated beef and fry until it’s 50% cooked, still a bit red.
- Toss in your minced garlic, gai-lan and snap peas and until the vegetables have wilted.
- Next toss in your strained softened noodles along with noodle sauce. Mix everything together.
- Cook until the liquids from the pan have been absorbed by the noodles and remove off heat to serve. Enjoy! For a saucier version, mix everything together and while there is still sauce in the pan, remove off heat and serve immediately.
Heidi | The Frugal Girls
Your noodle sauce is totally dynamite... I love the flavors. And that was such a smart tip for how to prepare the rice noodles!