Description
Silky rice noodles dance with tender beef in this classic Thai street favorite. Rich soy sauce and caramelized edges create a comforting plate you’ll crave again and again.
Ingredients
Scale
Ingredients:
Proteins:
- 200 grams (7.05 ounces) Beef steak (flank, sirloin, rib-eye)
- 2 Eggs
Noodles and Vegetables:
- 100–120 grams (3.53–4.23 ounces) Dried rice noodles (10mm wide)
- 3–4 stalks Choy sum (or Chinese broccoli or bok choy)
- 3–4 cloves Garlic, minced
- Salt to taste
Sauce and Seasoning:
- 3 tablespoons Oyster sauce
- 2 teaspoons Light soy sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Fish sauce
- 2 teaspoons Corn starch
- 2 teaspoons Cooking oil (vegetable, sunflower, canola)
- 1 teaspoon Sugar
Instructions
- Submerge dried rice noodles in piping hot water for 15 minutes, then carefully drain and rinse under cold water to halt cooking process.
- Slice beef into thin strips against the muscle grain, ensuring tender cuts. Marinate with light soy sauce, cornstarch, and cooking oil for 10-15 minutes to enhance flavor and texture.
- Prepare accompanying vegetables and whisk sauce ingredients in a small bowl until sugar completely dissolves, creating a smooth mixture.
- Place a large wok or wide skillet over medium-high heat. Pour of oil and gently scramble eggs until softly cooked, then transfer to a separate plate.
- Without cleaning the wok, add of oil and sear marinated beef pieces. Cook for 2-3 minutes on first side, then flip and continue cooking for additional 1-2 minutes until edges caramelize.
- Introduce minced garlic and chopped choy sum stems, stirring rapidly until aromatic. Immediately incorporate choy sum leaves, allowing them to slightly wilt.
- Add prepared noodles and pre-mixed sauce. Elevate heat and vigorously stir-fry, ensuring sauce coats ingredients and noodles develop a glossy, appetizing sheen.
- Reintroduce scrambled eggs to the wok, gently toss all components together, and immediately plate for serving while hot.
Notes
- Quick Marinating Trick: Slicing beef against the grain ensures tenderness and allows better sauce absorption in just 10-15 minutes.
- Noodle Preparation Tip: Soaking dried rice noodles in hot water prevents sticking and creates the perfect texture for stir-frying.
- Wok Technique Insight: High heat and minimal stirring help achieve beautiful caramelization and prevent the beef from becoming tough.
- Vegetable Timing Secret: Adding choy sum stems first, then leaves ensures crisp texture and prevents overcooking delicate greens.
- Sauce Absorption Hack: Increasing heat during the final stir-fry helps the sauce coat noodles evenly, creating a glossy and flavorful finish.
- Egg Scrambling Pointer: Frying eggs separately and returning them at the end maintains their fluffy texture and prevents becoming rubbery.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 265 mg