Stir-Fried Beef and Rice Noodles
By America's Test KitchenPublished on December 20, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup low-sodium chicken broth ¼ cup soy sauce 2 tablespoons rice vinegar 8 ounces (¼-inch-wide) rice noodles 3 tablespoons vegetable oil 1 ½ pounds beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into ⅛-inch-thick slices2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips3 shallots, sliced thin1 ½ teaspoons Asian chili-garlic sauce ½ teaspoon five-spice powder
Instructions
- Whisk broth, soy sauce, and vinegar together in bowl; set aside. Bring 6 cups water to boil in large pot. Place noodles in large bowl. Pour boiling water over noodles and stir to separate noodles. Soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned on both sides, about 2 minutes per side. Transfer to plate and repeat with 2 teaspoons oil and remaining steak.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add bell peppers and shallots and cook until just softened, about 2 minutes. Add chili-garlic sauce and five-spice powder and cook until fragrant, about 1 minute. Add broth mixture, steak, and noodles and toss to combine. Cook until noodles are heated through, about 2 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons rice vinegar
8 ounces (¼-inch-wide) rice noodles
3 tablespoons vegetable oil
1 ½ pounds beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into ⅛-inch-thick slices
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
3 shallots, sliced thin
1 ½ teaspoons Asian chili-garlic sauce
½ teaspoon five-spice powder
Ingredients
½ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons rice vinegar
8 ounces (¼-inch-wide) rice noodles
3 tablespoons vegetable oil
1 ½ pounds beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into ⅛-inch-thick slices
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
3 shallots, sliced thin
1 ½ teaspoons Asian chili-garlic sauce
½ teaspoon five-spice powder
Ingredients
½ cup low-sodium chicken broth
¼ cup soy sauce
2 tablespoons rice vinegar
8 ounces (¼-inch-wide) rice noodles
3 tablespoons vegetable oil
1 ½ pounds beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into ⅛-inch-thick slices
2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
3 shallots, sliced thin
1 ½ teaspoons Asian chili-garlic sauce
½ teaspoon five-spice powder
Why This Recipe Works
Chicken broth, soy sauce, and rice vinegar make a quick and tasty stir-fry sauce.
Instructions
- Whisk broth, soy sauce, and vinegar together in bowl; set aside. Bring 6 cups water to boil in large pot. Place noodles in large bowl. Pour boiling water over noodles and stir to separate noodles. Soak until noodles are almost tender, about 8 minutes, stirring once halfway through soaking. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned on both sides, about 2 minutes per side. Transfer to plate and repeat with 2 teaspoons oil and remaining steak.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add bell peppers and shallots and cook until just softened, about 2 minutes. Add chili-garlic sauce and five-spice powder and cook until fragrant, about 1 minute. Add broth mixture, steak, and noodles and toss to combine. Cook until noodles are heated through, about 2 minutes. Serve.
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