Beef Rice Noodles

Name: Beef Rice Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 200 g / 7oz rump steak / top sirloin (, cut into 3 - 4mm / 1/8" slices, or other steak - see Note 1); 1/2 tsp baking soda ((bi-carbonate) - NOT baking powder, won't work); 2 tsp light soy sauce ((Note 2)); 2 tbsp peanut oil (, canola or other neutral flavoured oil); 200g / 7 oz Pad Thai-thickness flat rice noodles (~3-4mm (1/8" wide), or any other - see Note 3 for quantities); 3 garlic cloves (, finely minced with a knife); 1/2 onion (, sliced); 6 - 8 baby bok choy, choi sum stems, Chinese broccoli; 1 tbsp light soy sauce (, or all-purpose soy or tamari for gluten-free (Note 2)); 1 1/2 tbsp dark soy sauce ((Note 2)); 3 tbsp oyster sauce ((can substitute with vegetarian oyster sauce)); 2 tsp white sugar ((or honey, maple)); 1 tbsp water; Pinch white pepper ((or black pepper, or chilli flakes))

Prep 10 min Cook 10 min Serves 2 Source

Ingredients

200 g / 7oz rump steak / top sirloin (, cut into 3 - 4mm / 1/8" slices, or other steak - see Note 1)
1/2 tsp baking soda ((bi-carbonate) - NOT baking powder, won't work)
2 tsp light soy sauce ((Note 2))
2 tbsp peanut oil (, canola or other neutral flavoured oil)
200g / 7 oz Pad Thai-thickness flat rice noodles (~3-4mm (1/8" wide), or any other - see Note 3 for quantities)
3 garlic cloves (, finely minced with a knife)
1/2 onion (, sliced)
6 - 8 baby bok choy, choi sum stems, Chinese broccoli
1 tbsp light soy sauce (, or all-purpose soy or tamari for gluten-free (Note 2))
1 1/2 tbsp dark soy sauce ((Note 2))
3 tbsp oyster sauce ((can substitute with vegetarian oyster sauce))
2 tsp white sugar ((or honey, maple))
1 tbsp water
Pinch white pepper ((or black pepper, or chilli flakes))

Steps

1
Tenderise beef - toss with baking soda, leave 20 min, rinse, season with soy sauce. Stir fry - Sauté onion first, then beef, then garlic, then stems. Add leafy greens, prepared noodles, and sauce. Toss well then serve.
2
Tenderise - Sprinkle the beef with baking soda in a small bowl. Toss with your fingertips to coat, separating the beef slices. Leave for 20 minutes to tenderise.
3
Rinse, dry, season - Rinse in a colander, shake and pat off excess water with a paper towel (no need to be thorough). Place in a bowl and toss with the soy sauce. Set aside. (It doesn't need marinating time).
4
Sauce - Mix ingredients in a small bowl.
5
Soak and rinse noodles - Prepare the noodles according to packet directions (usually soaking in boiling water for 5 - 10 minutes). Drain, then rinse under tap water to remove excess starch so it doesn't go gluey when cooked.
6
Cook onion, beef then garlic - Heat the oil over high heat in a large wok or large deep fry pan / skillet (~30cm/12"). Add the onion for 30 seconds. Add beef and cook until the red is almost gone (~1 minute), then add the garlic and cook for 30 seconds.
7
Stems then everything else - Add the stem part of the Asian greens, toss for 1 minute. Add the leafy part, noodles then sauce (in that order). Toss for 1 1/2 to 2 minutes until the sauce has stained all the noodles and there is no sauce left in the base of the pan. Serve immediately!