Cantonese Stir Fried Beef Rice Noodles

Cantonese Stir Fried Beef Rice Noodles

Adapted from Omnivore’s Cookbook
Time: 20 minutes
Servings: 4
Difficulty Level: Medium

Ingredients:

Marinade

  • 1/2 pound (226 grams) beef skirt, flank, sirloin, or tenderloin
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 2 tsp cornstarch

Sauce

  • 1 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp sugar

Stir fry

  • 2 boxes of Nona Lim Pad See Ew Rice Noodles
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1/4 onion, sliced
  • 1 cup bean sprouts
  • 4 green onions, chopped into 1 inch segments.
  • 2 tsp sesame oil (optional)

Instructions:

  1. Slice beef against the grain into 1/4-inch strips. Mix with marinade and let sit for 15 minutes.
  2. Combine all of the sauce ingredients with 2 tablespoons water. Mix well and set aside.
  3. Tear pouches of Nona Lim Pad See Ew Rice Noodles to vent and microwave noodles in the pouches for 1 minute. Place the noodles into a bowl and toss with 1 teaspoon of sesame oil.
  4. Heat 1 tablespoon of oil in large nonstick skillet over medium-high heat until hot. Brown the beef slices for 1 minute on each side. Transfer to plate.
  5. In the same skillet, heat 1 tablespoon of oil on medium heat. Add garlic, ginger, and onion. Stir and cook until fragrant, 30 seconds or so.
  6. Add rice noodles to the skillet. Add 1 tablespoon of sesame oil onto the noodles. Use a pair of tongs to toss the noodles with oil.
  7. Add the beef back into the skillet. Pour in the mixed sauce. Toss and mix everything.
  8. Add bean sprouts and green onions. Toss a few more times, until the sauce is absorbed by the noodles.
  9. Add bean sprouts to the skillet. Turn off heat and transfer to plate.
  10. Serve hot.