Chewy rice vermicelli noodles stir-fried with tender beef, crisp snap peas, and gai-lan in a light, savory sauce. This easy Chinese beef noodle stir-fry recipe is ready in just 30 minutes. I marinate the beef with baking soda, cornstarch, and water to keep it tender and juicy during stir-frying.
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Chinese beef noodle stir-fry is a Chinese-inspired dish featuring thin rice vermicelli noodles stir-fried with beef, vegetables, and a savory sauce.
This dish reminds me of my childhood, when my grandmother used to make a similar version with chicken for lunch or dinner. She always added extra black pepper for a peppery kick and sometimes fried the noodles longer to create crispy edges.
My Poh-poh (grandma in Cantonese) was an incredible cook who owned a small restaurant with my grandfather in Alberta, and she inspired many of my recipes.
When I make this dish, I soak the rice vermicelli until slightly softened so the noodles finish cooking in the pan without becoming mushy. I also cook the beef separately until browned and cooked through to prevent overcooking. Then I stir-fry the vegetables until crisp-tender before adding the noodles and sauce, returning the beef at the end to keep it tender and juicy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Dried Rice Vermicelli Noodles: Use thin 1 to 2 mm rice vermicelli noodles, also called thin rice sticks or mei fun. Their thin texture allows them to soften quickly and absorb the savory sauce during stir-frying.
- Flank Steak: I recommend this cut for its rich beefy flavor and tender texture when thinly sliced against the grain. Sirloin, tri-tip, or hanger steak also work.
- Snap Peas: Snow peas, julienned carrots, sliced celery, or bell peppers also work.
- Chinese Broccoli (Gai-Lan): Stems and leaves separated and chopped. Find it at Asian grocery stores. Bok choy or yu choy sum also work.
- Garlic
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Noodle Sauce
- Regular Soy Sauce: Adds the main salty, savory flavor to the noodle sauce. Light soy sauce also works. Low-sodium soy sauce will make it less salty.
- Dark Soy Sauce: Gives the rice noodles their characteristic deep brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce, but mushroom-flavored dark soy sauce also works.
- Black Pepper: Adds a peppery kick to the noodles. White pepper also works.
- Oyster Sauce: Adds a rich, savory flavor to the noodle sauce. Vegetarian stir-fry sauce also works.
- Toasted Sesame Oil: Adds a nutty aroma and flavor to the sauce. Omit if you're allergic to sesame.
Beef Marinade
- Cornstarch: Helps the marinade coat the beef and retain moisture during stir-frying. Potato starch also works.
- Vegetable Oil: Helps coat and separate the beef slices during stir-frying. Canola or refined avocado oil also works.
- Cold Water: Adds moisture to the beef, helping it stay juicy during cooking.
- Regular Soy Sauce: Seasons the beef and adds savory flavor. Light or low-sodium soy sauce also works.
- Baking Soda: Helps tenderize the beef so it stays soft and juicy during stir-frying. Do not skip this!
- Black Pepper: White pepper also works.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Partially freeze the beef: Freeze for about 45-60 minutes until firm on the outside for easier thin slicing.
- Slice against the grain: This shortens the muscle fibers for more tender beef.
- Prep all ingredients first: Have everything ready before stir-frying to prevent overcooking while preparing other ingredients.
- Avoid oversoaking the noodles: They should still be firm before stir-frying to prevent them from becoming mushy.
- Use a large pan: This allows moisture to evaporate quickly so the noodles stir-fry instead of steaming.
Instructions
Below are instructions on how to make Chinese beef noodle stir-fry:
- Marinate the beef: Slice the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl and combine with the beef marinade ingredients. Mix well until the marinade is absorbed. Set aside to marinate for 15 minutes.
- Soak the noodles: In another large bowl, soak the dried rice vermicelli noodles in warm water for about 5-10 minutes until loosened and slightly softened but still firm. Drain well in a colander, then snip the noodles a few times with kitchen scissors to make them easier to toss during stir-frying.
- Prepare the sauce: In a small bowl, combine the noodle sauce ingredients and mix well. Set aside.
- Cook the beef: Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan or wok over medium-high heat. Add the marinated beef in an even layer and stir-fry until browned and cooked through. Transfer to a plate and set aside.
- Stir-fry the vegetables: In the same pan, add the remaining vegetable oil, minced garlic, and chopped Chinese broccoli stems. Stir-fry for about 1 minute, then add the Chinese broccoli leaves and snap peas. Cook for another 1-2 minutes until the vegetables are crisp-tender.
- Cook the noodles: Add the drained rice vermicelli and prepared noodle sauce. Gently toss until the noodles are evenly coated, tender but still chewy, and most of the sauce has been absorbed. If the noodles are still too firm, add a splash of water and continue stir-frying until softened.
- Return the beef: Add the cooked beef and any accumulated juices back to the pan. Gently toss everything together until evenly combined and heated through. Serve hot.
Storage & Reheating
- Refrigerator: Store leftover beef noodle stir-fry in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing this dish because the rice vermicelli noodles can become mushy after thawing.
- Reheating: Microwave leftovers in a microwave-safe bowl in 1-minute intervals, stirring between intervals, until heated through. Alternatively, reheat in a large pan over medium heat with a splash of water to loosen the noodles, tossing until hot.
Pairing Suggestions
Serve Chinese beef noodle stir-fry with:
- Spicy Asian Cucumber Salad: Refreshing and crunchy with a tangy garlic dressing.
- Egg Drop Soup: A light, savory soup with silky egg ribbons.
- Honey Garlic Chicken: Tender chicken coated in a sweet, savory garlic sauce.
FAQ
I recommend thin rice vermicelli noodles for this recipe. Other noodles may require different soaking or cooking times and could change the texture of the dish.
Use gluten-free soy sauce or tamari instead of regular soy sauce, and gluten-free dark soy sauce instead of regular dark soy sauce. Replace the oyster sauce with a certified gluten-free version. Rice vermicelli noodles are typically gluten-free, but check the package labels to confirm.
📖 Recipe
Easy Chinese Beef Noodle Stir-Fry (30 Minutes)
Ingredients
- 8 oz rice vermicelli dried kind
- ½ lb flank steak
- 1 cup snap peas
- 3 cups Chinese broccoli stems and leaves separated and chopped
- 2 garlic cloves minced
- 2 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sesame oil toasted kind
- ¼ teaspoon black pepper or white pepper
Beef Marinade
- ¾ tablespoon cornstarch
- ½ tablespoon vegetable oil
- 1 tablespoon water cold
- 1 tsp regular soy sauce
- ¼ teaspoon baking soda
- ¼ teaspoon black pepper or white pepper
Instructions
- Slice the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl and combine with the beef marinade ingredients. Mix well until the marinade is absorbed. Set aside to marinate for 15 minutes.
- In another large bowl, soak the dried rice vermicelli noodles in warm water for about 5-10 minutes until loosened and slightly softened but still firm. Drain well in a colander, then snip the noodles a few times with kitchen scissors to make them easier to toss during stir-frying.
- In a small bowl, combine the noodle sauce ingredients and mix well. Set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan or wok over medium-high heat. Add the marinated beef in an even layer and stir-fry until browned and cooked through. Transfer to a plate and set aside.
- In the same pan, add the remaining vegetable oil, minced garlic, and chopped Chinese broccoli stems. Stir-fry for about 1 minute, then add the Chinese broccoli leaves and snap peas. Cook for another 1-2 minutes until the vegetables are crisp-tender.
- Add the drained rice vermicelli and prepared noodle sauce. Gently toss until the noodles are evenly coated, tender but still chewy, and most of the sauce has been absorbed. If the noodles are still too firm, add a splash of water and continue stir-frying until softened.
- Add the cooked beef and any accumulated juices back to the pan. Gently toss everything together until evenly combined and heated through. Serve hot.
Gina
This was delicious! The flavors were great. Did not have gai-lan or bok choy, so subbed broccoli. And I didn’t have snap peas so I used edamame, but regardless it was so good! Thank you!
Christie Lai
So happy to read this kind review and so glad you enjoyed it with the substitute of broccoli! Thank you for making my recipe, Gina!
Chloe
delicious! I didnt have enough noodles, so i added a side of rice & the family loved it.
Christie Lai
Thanks so much for making my recipe and for the positive review, Chloe! Glad you and your whole family enjoyed it with your side dishes!
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!