This colourful, quick and easy beef stir fry with rice noodles makes a great midweek meal. Allowing the meat to marinate while you prepare the vegetables really helps to intensify the flavour.
Stir-fries like my Nutty Chicken Stir Fry and this beef and rice noodle stir fry are a regular in our house as they are quick to prepare and tasty, just want you want for a midweek meal. The trick to successful stir-frying is to have all the ingredients prepared beforehand before you start cooking.
It is then just a case of adding the ingredients in quick succession and quickly stir-frying until just tender.
For this recipe I prepare the meat first for it to marinate while preparing the other ingredients. 30 minutes marinating is enough time to really make a difference to the flavour and more than enough time to prepare the other ingredients.
Which cut of beef should I use for Stir Fries
Once the 30 minutes are up it is just a case of quickly cooking the dish. As the cooking time is very quick, it is important to use a tender cut of meat. I have suggested using fillet or sirloin steak. Now, I appreciate that might sound a bit extravagant but you only need around 250g (9oz) for two people.
Its worth looking out for tail end of fillet which is often sold much cheaper than the prime portion.
My local butchers often has sirloin steak on special because they supply local restaurants and pubs who want a very specific weight and thickness so anything outside of their requirements is sold in the shop. Its the same meat just not cut into quite the right the size.
So if you have a local butcher I recommend you use them, they will be able to advise you on best value for whatever dish you are preparing and can end up saving you money.
You could also use rump or a frying steak for this stir fry.
I have used thin rice noodles which are super quick to cook and make a tasty change to egg noodles. It also makes the dish gluten free. Thicker rice noodles can also be used they just need a few minutes longer to soak. You could also use fresh or dried egg noodles if you prefer, the choice is really up to you.
Step by Step Beef Stir-fry and Rice Noodles
Beef Stir-fry with rice noodles
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoon clear honey
- 1 to 2 teaspoon chili sauce
- 1 teaspoon cornflour (corn starch)
- 250 g sirloin or fillet steak cut into thin strips
- 2 carrots peeled and cut into matchsticks
- 100 g mangetout trimmed
- 6 spring onions (scallions) shredded
- 1 yellow pepper deseeded and sliced
- 150 g thin rice noodles
- 1 tablespoon sunflower or rapeseed oil
- Mix together the 1tablespoon soy sauce, 1tablespoon Worcestershire sauce, 2tablespoon honey 1–2teaspoon chili sauce and 1teaspoon corn flour.
- Add 250g (9oz) thinly sliced beef and toss to coat all the pieces. Cover and leave to stand for 30 minutes.
- Peel and cut 2 carrots into matchsticks, trim 100g (3½oz) mangetout, Trim and shred 6 spring onions and deseed and slice 1 yellow pepper.
- Drain the marinade from the meat and reserve.
- Cook the noodles by placing in a bowl and covering with boiling water and allowing to stand for about 5 minutes. Drain.
- Meanwhile heat 1 tablespoon sunflower or rapeseed oil in a wok or frying pan and stir-fry the meat for 2 to 3 minutes until browned, tossing frequently.
- Add the prepared vegetables to the panand stir-fry for 5 minutes.
- Add the drained noodles and reserved marinade, toss over the heat for 1 to 2 minutes. Serve immediately.