Stir-fried Beef with Flat Rice Noodles
Whip up a mouthwatering stir-fry in just 20 minutes with our sizzling beef and flat rice noodles! The magic lies in a dash of baking soda in the marinade, giving you irresistibly tender beef that pairs perfectly with vibrant veggies and savory sauces. Get ready to tantalize your taste buds with this quick and easy dish that feels like a gourmet treat!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 2 cups (473 ml) bean sprouts
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- beef (to taste)
- 8 oz (227 g) flat rice noodles
- sauce (to taste)
👨🍳 Instructions
- 1
Marinate the beef with baking soda for tenderness.
- 2
Cook the flat rice noodles until pliable, then rinse under cold water.
- 3
Stir-fry the beef until cooked, then add the noodles and sauce.
- 4
Mix in the bean sprouts and serve.
💡 Pro Tips
- ✓Marinate sliced beef with baking soda at 1/4 teaspoon per 8 oz for exactly 15-30 minutes, then rinse thoroughly - the alkaline environment raises pH to 8.5+, breaking down muscle proteins for maximum tenderness.technique1/4 tsp per 8 oz, 15-30 minutes
- ✓Soak dried flat rice noodles in 160-180°F water for 8-12 minutes until pliable but still firm, as boiling water makes them mushy and they'll finish cooking in the wok's residual heat.timing160-180°F, 8-12 minutes
- ✓Heat your wok to 400-450°F (water droplets should dance and evaporate in 1-2 seconds) before adding oil, ensuring proper wok hei and preventing noodles from sticking due to insufficient Maillard reactions.equipment400-450°F
- ✓Add bean sprouts during the final 30-45 seconds of stir-frying to retain their crisp texture, as their high water content (90%+) causes them to wilt rapidly under high heat.timing30-45 seconds
- ✓Use dark soy sauce at 1-2 tablespoons for color and light soy sauce at 2-3 tablespoons for saltiness in your sauce blend, as dark soy contains 3x more molasses compounds for proper noodle browning.ingredient1-2 tbsp dark, 2-3 tbsp light
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Stir-fried Beef with Flat Rice Noodles
Whip up a mouthwatering stir-fry in just 20 minutes with our sizzling beef and flat rice noodles! The magic lies in a dash of baking soda in the marinade, giving you irresistibly tender beef that pairs perfectly with vibrant veggies and savory sauces. Get ready to tantalize your taste buds with this quick and easy dish that feels like a gourmet treat!
📝 Ingredients
Shopping List
- 2 cups (473 ml) bean sprouts
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- beef (to taste)
- 8 oz (227 g) flat rice noodles
- sauce (to taste)
👨🍳 Instructions
- 1
Marinate the beef with baking soda for tenderness.
- 2
Cook the flat rice noodles until pliable, then rinse under cold water.
- 3
Stir-fry the beef until cooked, then add the noodles and sauce.
- 4
Mix in the bean sprouts and serve.
💡 Pro Tips
- ✓Marinate sliced beef with baking soda at 1/4 teaspoon per 8 oz for exactly 15-30 minutes, then rinse thoroughly - the alkaline environment raises pH to 8.5+, breaking down muscle proteins for maximum tenderness.technique1/4 tsp per 8 oz, 15-30 minutes
- ✓Soak dried flat rice noodles in 160-180°F water for 8-12 minutes until pliable but still firm, as boiling water makes them mushy and they'll finish cooking in the wok's residual heat.timing160-180°F, 8-12 minutes
- ✓Heat your wok to 400-450°F (water droplets should dance and evaporate in 1-2 seconds) before adding oil, ensuring proper wok hei and preventing noodles from sticking due to insufficient Maillard reactions.equipment400-450°F
- ✓Add bean sprouts during the final 30-45 seconds of stir-frying to retain their crisp texture, as their high water content (90%+) causes them to wilt rapidly under high heat.timing30-45 seconds
- ✓Use dark soy sauce at 1-2 tablespoons for color and light soy sauce at 2-3 tablespoons for saltiness in your sauce blend, as dark soy contains 3x more molasses compounds for proper noodle browning.ingredient1-2 tbsp dark, 2-3 tbsp light