Recipe by Terese
This is one of my favourite noodle dishes. Marinating the beef makes it very tender. I use light soy sauce but the original recipe calls for dark soy which is slightly sweeter. You can use either or a combination of both. The rice noodles have a tendency to stick together but I find microwaving them for a minute or so and then separating them seems to do the trick. Also the wok needs to be really not when cooking them. I don't deseed the chillies but you may prefer to.
Top Review by BThomson
I've been eyeballing these recipe for days now, wanting to make it. I had to go a few towns over to get the right style of rice noodles, and even then they were dried -- not fresh.
The dish was great! We absolutely loved it. I didn't have Oyster sauce on me as I thought I had, but I had Thai style Fish Sauce, which worked very well as a sub. Will be making this again, for sure!
- 350 -400 g fresh rice noodles
- 250 g beef, sliced thinly (eg rump, sirlion)
- 4 spring onions, chopped into long strips
- 1 red capsicum, sliced into long strips
- 2 red chili peppers, thinly sliced
- 3 cups bean sprouts
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 3 tablespoons oyster sauce
- 3 tablespoons light soy sauce
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 1 pinch sugar
- oil (for frying)
- fresh coriander, chopped (optional)
Directions See How It's Made
- First of all its important that you have your wok very hot, so make sure all ingredients are prepped and ready to go.
- Combine 1 tbsp oyster sauce, 1 tbsp soy sauce, sugar, sesame oil, cornflour, 1 chilli, garlic, ginger and marinate the meat for approximately 1/2 hour. While the meat is marinating separate the noodles.
- Heat approximately 1 tbsp of oil in the wok on a very high heat. Add the capsicum strips and fry for a couple of minutes, remove from wok and set aside. If needed add more oil as you go. Add the meat and cook in batches until meat is nicely browned, remove from wok and set aside.
- At this stage you may want to add more oil. Add the rice noodles to fry, constantly stirring and keeping the heat as constant as possible to get that mildly charred effect on the noodles.
- Return beef and capsicum to the work. Make the sure wok is always reheated before you add new ingredients. Add the beansprouts and oyster and soy sauce. Add spring onions and chilli and stir for a minute, turn heat off and add coriander if using.
- Serve immediately.