Sliced Beef Pan-fried Rice Noodles Recipe

Slice and Marinate

Pat the flank steak dry with paper towels then slice thinly against the grain into 1/8–1/4-inch strips. In a bowl combine 1.5 tbs light soy sauce, 0.5 tsp dark soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 0.5 tsp sesame oil and 0.25 tsp ground white pepper. Add the sliced beef, toss to coat, and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The cornstarch will give the beef a velvety texture when cooked.

Prepare Noodles

If using fresh rice noodles, gently separate sheets into individual strands or wide ribbons; if frozen, thaw briefly in warm water and separate. Pat lightly to remove excess moisture but keep them pliable. Break very long sheets into 8–10 inch pieces for easier handling.

Prep Vegetables

Trim and cut bok choy or gai lan into bite-size pieces. Cut scallions into 2-inch lengths, separating whites from greens if desired. Rinse and drain bean sprouts. Mince garlic and ginger and set aside.

Whisk together 1.5 tbs oyster sauce, 1 tbs light soy sauce, 0.5 tsp dark soy sauce, 3 tbs chicken stock (or water), 0.5 tsp sugar and 0.25 tsp white pepper in a small bowl. Taste and adjust: it should be savory with a touch of sweetness and enough salt to season the noodles and beef.

Crisp the Noodles (optional but recommended)

Heat a large nonstick or well-seasoned flat-bottomed skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is shimmering, add the rice noodles in an even layer (do not overcrowd; do this in two batches if needed). Press gently with a spatula and let them cook undisturbed for 1.5–2 minutes until the underside develops golden patches. Flip or loosen and cook another 1–1.5 minutes to get some charred spots. Transfer to a plate and keep warm. Repeat for remaining noodles.

Stir-Fry Beef

Wipe the pan clean or use a second hot wok/skillet. Heat 1 tbs neutral oil over high heat until just smoking. Add the marinated beef in a single layer and spread out to sear; do not crowd. Stir-fry for 1–1.5 minutes until the edges brown and the beef is about 80% cooked. Remove beef to a plate and reserve juices.

Cook Aromatics & Greens

Add the remaining 1 tbs neutral oil to the hot pan. Add minced garlic and ginger and the white parts of scallions; stir-fry 15–20 seconds until fragrant. Add the bok choy or gai lan and toss for 1–2 minutes until bright and just tender. If the pan becomes dry, splash 1 tbs stock or water.

Combine Beef and Vegetables

Return the seared beef and any accumulated juices to the pan with the vegetables. Toss to combine and heat through for 30–45 seconds.

Add Noodles and Sauce

Add the pan-fried noodles back to the wok with the beef and vegetables. Pour the prepared sauce evenly over everything. Using tongs or two spatulas, gently toss and fold the ingredients together for 1–2 minutes so the sauce coats the noodles and the noodles reheat without breaking apart. If the mixture seems dry, add up to 1–2 tbs additional stock.

Add Bean Sprouts & Scallion Greens

Toss in the bean sprouts and scallion greens, stir for another 20–30 seconds—just long enough to wilt the scallions and warm the sprouts while keeping them crisp.

Finish

Drizzle 0.5 tsp sesame oil over the dish, give a final toss, and remove from heat. Taste and adjust seasoning—add a pinch of salt or a splash more light soy sauce if needed.

Transfer the sliced beef pan-fried rice noodles to a serving platter or individual plates. Sprinkle with optional toasted sesame seeds and serve immediately while hot.