Beef Rice Noodles
, 40 min, 2–3 people
A quick stir-fried rice noodle dish with velveted beef, leafy greens, and a savoury soy-oyster sauce.
| prepPrepare all ingredients before cooking: slice beef, mince garlic, slice onion, cut greens (separating stems from leaves), soak noodles just before cooking | ||||||
| 200 g rump steak, cut into 3–4 mm slices | Tenderise beef with baking soda, 20 min | Rinse beef, pat dry, toss with soy sauce | Add beef, cook until mostly brown, ~1 min | Add garlic, cook 30 sec | Add green stems, toss 1 min | Add leafy greens, noodles & sauce, toss 1½–2 min |
| 1/2 tsp baking soda | ||||||
| 2 tsp light soy sauce | ||||||
| 2 tbsp peanut oil | Heat oil, sauté onion 30 sec | |||||
| 1/2 onion, sliced | ||||||
| 3 garlic cloves, finely minced | ||||||
| 6–8 baby bok choy or other leafy Asian greens, stems separated from leaves, cut into ~5 cm pieces | ||||||
| 200 g Pad Thai-thickness flat rice noodles | Soak noodles per packet, drain & rinse | |||||
| 1 tbsp light soy sauce | Mix sauce ingredients | |||||
| 1 1/2 tbsp dark soy sauce | ||||||
| 3 tbsp oyster sauce | ||||||
| 2 tsp white sugar | ||||||
| 1 tbsp water | ||||||
| pinch white pepper | ||||||
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