Speedy Beef Rice Noodles was a recipe I created on one of those busy days when time was short but my appetite for something warm and hearty was strong. I wanted something filling, yet not too heavy, and rice noodles were just perfect for that. I love the soft, chewy texture of rice noodles, especially when they soak up a savory sauce. Speedy Beef Rice Noodles became my quick fix—a recipe I could rely on to bring comfort without the fuss.
The Joy of Stir-Frying
One of my favorite parts about making Speedy Beef Rice Noodles is the stir-frying. There’s something exciting about tossing everything together in a hot pan. I start with thinly sliced beef, seasoned just right, and let it sizzle until it’s juicy and flavorful. Adding veggies like bell peppers and broccoli gives the dish a pop of color and crunch, which makes every bite interesting. Stir-frying keeps the ingredients crisp and full of flavor while coating the noodles with a tasty sauce.
A Sauce That Ties It All Together
The sauce is where the magic happens. For Speedy Beef Rice Noodles, I mix soy sauce, a bit of sesame oil, and a dash of chili for heat. It’s a simple sauce, but it brings everything together with a bold, savory flavor. The rice noodles soak up this sauce beautifully, and with every bite, I get a mix of tender beef, fresh veggies, and that rich, delicious coating. It’s amazing how a few ingredients can make such a flavorful meal.
I find myself making Speedy Beef Rice Noodles whenever I need a quick meal that doesn’t sacrifice flavor. It’s a recipe that feels like home—a warm, satisfying dish that I know will always hit the spot. Plus, it’s versatile. I can change up the vegetables based on what I have, or add a sprinkle of green onions on top. This recipe reminds me that even on the busiest days, I can still enjoy a comforting, homemade meal.
Table of Contents
Chef’s Notes- Speedy Beef Rice Noodles
- Thin slices of beef cook quickly and evenly, giving a tender bite in every mouthful. Freezing the beef for 10–15 minutes makes it easier to slice into thin strips.
- Stir-frying requires high heat to achieve a quick sear, which locks in flavors and prevents overcooking. Make sure your wok or pan is preheated well before adding ingredients.
- To avoid overcrowding, cook the beef and noodles in batches if necessary. This helps maintain high heat and ensures each ingredient gets proper searing.
- Since stir-frying uses multiple tablespoons of oil, add small amounts gradually rather than all at once. This prevents the dish from becoming overly greasy.
- If you enjoy a spicy kick, add thinly sliced chili peppers or a splash of chili oil when adding the stir-fry sauce. It adds heat and extra depth to the noodles.
Speedy Beef Rice Noodles
4
10
minutes10
minutes600
kcal20
minutesDive into the vibrant flavors of our Speedy Beef Rice Noodles! This dish combines tender strips of beef with chewy rice noodles, all stir-fried to perfection in a savory sauce. Perfect for busy weeknights, it’s packed with fresh vegetables and bursts of umami that will tantalize your taste buds. Inspired by professional chefs, this recipe promises a restaurant-quality meal in just 20 minutes. Get ready to impress your family with this easy and mouthwatering main course!
Ingredients
- Beef Marinade
12 ounces flank steak thinly sliced into quarter-inch strips
1/4 tsp baking soda
1 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp white pepper
1 tbsp cornstarch
1 tbsp neutral oil (such as avocado, canola, or vegetable oil)
- Stir-Fry Sauce:
2 tablespoons light soy sauce
1 tablespoon light soy sauce for noodles
1/2 tablespoon dark soy sauce
2 teaspoons dark soy sauce for noodles
1 tablespoon oyster sauce
1/2 tablespoon sugar
1 tablespoon Shaoxing wine
1/4 teaspoon MSG optional
1 teaspoon sesame oil
- Noodles Vegetables:
16 ounces fresh rice noodles or 12 ounces dehydrated, rehydrated until pliable
4 scallions cut into 2-inch pieces
1/2 yellow onion thinly sliced
2 cloves garlic minced
1 cup bean sprouts
4 tablespoons neutral oil such as avocado, canola, or vegetable oil, divided
- Alternative Ingredients:
Beef: Substitute with chicken breast or tofu for a different protein option.
Light Soy Sauce: Tamari can replace light soy sauce for a gluten-free option.
Dark Soy Sauce: Use regular soy sauce if dark soy sauce is unavailable.
Oyster Sauce: Hoisin sauce can be used as a vegetarian alternative.
Rice Noodles: If unavailable substitute with wide egg noodles or soba noodles.
Directions
- Marinating the Beef: Begin by slicing the flank steak into thin, quarter-inch strips. In a mixing bowl, combine the baking soda, light soy sauce, dark soy sauce, white pepper, cornstarch, and neutral oil. Mix thoroughly and let the beef marinate for 10 minutes to enhance tenderness and flavor.
- Preparing the Sauce: In a separate bowl, whisk together 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, oyster sauce, sugar, Shaoxing wine, MSG (if using), and sesame oil. Set the stir-fry sauce aside, allowing the flavors to meld.
- Preparing Noodles and Vegetables: If using dehydrated rice noodles, rehydrate them until they become pliable. Slice the scallions into 2-inch pieces, thinly slice the yellow onion, and mince the garlic. Arrange all vegetables and separate the noodles on a tray for easy access during cooking.
- Cooking the Beef: Heat 2 tablespoons of neutral oil in a large nonstick pan or wok over high heat. Once hot, add the marinated beef and sear for 2-3 minutes until browned. Remove the beef from the pan and set aside, draining any excess oil.
- Stir-Frying Noodles: Add 1 tablespoon of oil to the same pan over high heat. Introduce the separated rice noodles and toss them for about 30 seconds. Pour in 1 tablespoon of light soy sauce and 2 teaspoons of dark soy sauce around the edges. Continue to toss and cook until the noodles develop a slight char and fully absorb the soy sauce, approximately 1 minute. Remove the noodles and set them aside.
- Sautéing Vegetables: Add another tablespoon of oil to the pan over medium-high heat. Sauté the sliced onions and minced garlic for 30 seconds until fragrant. Next, add the scallions and bean sprouts, cooking for an additional 30 seconds until the scallions achieve a charred appearance.
- Combining Ingredients: Return the seared beef, cooked noodles, and prepared stir-fry sauce to the pan with the vegetables. Stir everything together and cook over high heat for 2-3 minutes, ensuring the sauce evenly coats all components and absorbs fully.
- Finishing Touches: Drizzle the dish with sesame oil, give it a final toss, and serve immediately for a delicious and quick meal.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- measuring cups and spoons
- wok
- Mixing bowls
- spatula
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 1500mg
- Potassium: 600mg
- Carbohydrates: 70g
- Fiber: 4g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Speedy Beef Rice Noodles
Can I use another type of noodle if rice noodles aren’t available?
Yes, wide egg noodles or soba noodles work well as substitutes. Adjust the cooking time as needed since different noodles have varying cook times.
Is there a gluten-free option for this recipe?
Absolutely! Replace both light and dark soy sauces with gluten-free tamari and ensure your oyster sauce is gluten-free as well.
Can I make this recipe vegetarian or vegan?
For a vegetarian version, replace the beef with tofu or mushrooms, and substitute oyster sauce with hoisin sauce or mushroom sauce.
What can I use if I don’t have Shaoxing wine?
Dry sherry or mirin can work as alternatives. Keep in mind that mirin is slightly sweeter, so you may want to reduce the added sugar.
How can I prevent the noodles from clumping together?
If using rehydrated noodles, toss them in a small amount of neutral oil before stir-frying. Avoid over-soaking, and add them to the wok promptly to prevent sticking.
