Easy Chinese Beef Noodle Stir-Fry (30 Minutes)
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.
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.
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Nutrition
Calories: 352kcal | Carbohydrates: 57g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 935mg | Potassium: 506mg | Fiber: 3g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 75mg | Calcium: 72mg | Iron: 3mg