Quick & Easy Chinese Beef Noodle Stir-Fry
Chewy vermicelli rice noodles pan fried with juicy tender beef with crunchy snap peas and gai-lan in a light savory sauce. This quick and easy Chinese beef noodle stir-fry is ready in 30 minutes with simple ingredients. It beats takeout!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.93 oz rice vermicelli (2-3 mm wide)
- 1/2 lb flank steak (sliced into 1/4-inch thick pieces on a bias (see Notes))
- 1 cup snap peas (or snow peas)
- 3 cups gai-lan (chopped into 2-inch long pieces (or chopped baby bok choy or yu choy sum))
- 2 cloves garlic (minced)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1/4 tsp black pepper (or white pepper)
- 2 tsp sesame oil
- 3/4 tbsp cornstarch (or potato starch)
- 1/2 tbsp vegetable oil
- 1 tbsp water (cold)
- 1 tsp regular soy sauce
- 1/4 tsp baking soda (do not skip!)
- 1/4 tsp black pepper (or white pepper)
Instructions
- 1
In a large bowl, marinate thinly sliced beef with marinade ingredients as listed above. Set aside.
- 2
In another large bowl, soak rice noodle vermicelli in warm water for 5-10 minutes until loosened and slightly softened. Monitor this process. Drain the noodles in a colander and set aside.
- 3
In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- 4
Heat vegetable oil in a large non-stick pan on medium heat. Fry marinated beef and until it’s 50% cooked and still a bit red.
- 5
Toss in minced garlic, chopped gai-lan and snap peas and cook until the gai-lan has softened a bit.
- 6
Next toss in the strained noodles with the prepared noodle sauce. Mix everything together until noodles are well coated and there's no liquids in the base of the pan. Serve and enjoy!