Beef with Rice Noodles


Serves 3 people

• 300g beef fillet – sliced thinly
• 500g fresh rice noodles
• 1 spring onion – finely chopped
• 150g bean sprouts
• 6 tbsp cooking oil
• To taste – shredded ginger


• 1½ tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tsp Chinese cooking wine
• 1 tbsp oyster sauce
• 2 tsp water
• ½ tsp sugar
• 1 tsp corn flour


• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• To taste – salt
• To taste – sesame oil


Thinly slice the beef across the grain and mix with marinade for 15 minutes.

Heat the cooking oil in a wok over medium-high heat, quickly stir fry the beef until 70% cooked then set it aside.

Heat more oil in the wok, add ginger and bean sprouts. When the bean sprouts are softened, push bean sprouts to the sides of wok. Increase heat to high and toss in rice noodles and stir fry until it’s really heated up. Add seasoning.

Toss back in the beef and spring onion and mix well then serve hot.

Note: Preheat the fresh rice noodle in a microwave for 30 seconds to 1 minute. Carefully separate each strip of rice noodle before tossing them in your pan.

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