Pan-fried Beef W/ Rice Noodle Recipe

Slice and Marinate

Slice the flank steak thinly across the grain into 1/8–1/4" strips. In a bowl combine 2 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1/4 tsp white pepper. Add the sliced beef, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (or up to 2 hours).

Prepare Noodles

If using dried rice noodles, soak them in warm water according to package instructions until pliable but still slightly firm (usually 20–30 minutes). If using fresh noodles, gently separate them. Drain and set aside. Pat noodles dry if very wet to prevent splatter.

Prep Vegetables

Trim and slice bok choy or napa cabbage into 1/2" ribbons. Thinly slice shallot, mince garlic, cut scallions into 1" pieces and rinse bean sprouts if using. Have all ingredients within reach (mise en place).

Pan-fry Noodles (optional crisping)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Add the drained rice noodles in an even layer and let them sit undisturbed 2–3 minutes until the bottom develops light golden spots. Flip or toss gently and cook another 1–2 minutes. Remove noodles from the skillet and set aside on a plate.

Cook Beef

Increase heat to high. Add 1 tbs neutral oil to the hot skillet. Shake off excess marinade from the beef and add in a single layer (work in batches if needed). Let sear undisturbed 45–60 seconds until browned, then stir and cook another 30–60 seconds until just cooked through. Transfer beef to a plate and keep warm.

Aromatics and Vegetables

Add the remaining 1 tbs neutral oil to the skillet. Add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant. Add the bok choy (or napa cabbage) and cook 1–2 minutes until bright and starting to soften. Add bean sprouts and scallions and toss for 30 seconds.

Combine Noodles, Beef and Sauce

Return the pan-fried noodles and cooked beef to the skillet. Stir together the sauce: 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce (additional), 1/2 tsp sugar and 1/4 cup warm stock. Mix 1 tsp cornstarch with 1 tsp water to make a slurry and add to the sauce. Pour the sauce over the noodles, beef and vegetables. Toss continuously for 1–2 minutes over high heat until sauce thickens slightly and coats everything evenly.

Finish

Drizzle 1/2 tsp sesame oil over the dish, taste and adjust seasoning with salt and freshly ground pepper as needed. Remove from heat.

Transfer the pan-fried beef with rice noodles to a serving platter or individual bowls. Garnish with extra scallions or a squeeze of lime if desired. Serve hot.