Assorted Beef Dry-mixed Rice Noodle Recipe
Make Assorted Beef Dry-mixed Rice Noodle Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Noodles and Broth Components (for tossing)
Aromatics and Vegetables
Garnishes and Finishing
Method
Beef and Marinade
- 1
Slice and marinate beef
Trim any excess fat from the flank steak and slice thinly across the grain into bite-sized strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil and 1 tsp white pepper and 1 tsp dark soy sauce. Add the beef, mix thoroughly so each piece is coated, cover and refrigerate for at least 20 minutes (up to 2 hours).
Noodles and Broth Components (for tossing)
- 2
Prepare noodles
If using dried rice noodles, soak according to package instructions until pliable but still slightly firm; drain. If using fresh noodles, gently separate and set aside. Pat noodles dry on paper towels if they are wet so they will absorb sauce better.
- 3
Make sauce
In a bowl combine 3 cups beef stock, 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar and 1 tsp sugar. Stir until sugar dissolves. Taste and adjust saltiness — the sauce should be savory with a mild sweetness. If you want heat, add 1 tsp chili oil now or let diners add later.
Aromatics and Vegetables
- 4
Prepare vegetables
Bring a pot of water to a boil and blanch the bok choy or gai lan for 30–45 seconds until bright green and slightly tender; immediately transfer to ice water to stop cooking, then drain. If using bean sprouts, blanch for 15 seconds and drain. Slice scallions separating white and green parts. Mince garlic and julienne or mince ginger.
- 5
Stir-fry aromatics
Heat a large, heavy skillet or wok over high heat until hot. Add 1 tbs neutral oil and swirl. Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for about 30–45 seconds to get color, then toss and cook until just browned but still tender, about 1 more minute. Remove beef to a plate and keep warm. Add remaining 1 tbs oil to the wok, reduce heat to medium-high, add minced garlic, ginger and the white parts of the scallions and stir-fry 20–30 seconds until fragrant but not browned.
Combine and Finish
- 6
Toss noodles with sauce and beef
Turn heat back to high. Add the prepared noodles to the wok and toss with the aromatics for 30–45 seconds. Pour in 1/3 to 1/2 cup of the prepared beef stock sauce to loosen and help the noodles absorb flavor; toss constantly. Add the cooked beef back in along with blanched greens and bean sprouts. Continue tossing; if the noodles seem dry, add more stock a few tablespoons at a time until they are glossy and evenly coated (you may not need all the stock). Cook until everything is heated through, about 1–2 minutes. Taste and adjust seasoning with salt, white pepper or extra soy.
- 7
Plate and garnish
Divide the tossed noodles and beef among 4 bowls or plates. Sprinkle with the green parts of the scallions, toasted sesame seeds, chopped cilantro and fried shallots or crispy garlic. Serve immediately with extra chili oil and soy on the side.