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.
The Noodles
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
Ingredients
- 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
Instructions
- Mix together the 1tbsp soy sauce, 1tbsp Worcestershire sauce, 2tbsp honey 1–2tsp chili sauce and 1tsp 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.
Denice Fennell says
I would prefer a different marinade for the beef. Can you suggest an alternative without chilli or honey.
Thank you.
Jacqueline Bellefontaine says
That would be a completely new recipe. But you could try omitting the chilli sauce and honey and replacing with hoisin or black been sauce.
Verna says
Made this yesterday. Directions were good. Recipe needs more marinaide also extra spice. Followed recipe, except used less noodles. Not enough sauce and needed more spice!
Had leftovers for lunch, added curry and extra soy sauce. Then I would rate it with FIVE STARS!
Jacqueline Bellefontaine says
Hi Verna. Glad you found the directions good. Personally I find the amount of marinade just right. How spicy you like your food is also a personal thing and delighted you found you could easily adapt the recipe to suit your own tastes.
Ruby - Runaway Baker says
this looks perfect and everything I feel like eating for dinner tonight! Beautiful recipe!
Jacqueline Bellefontaine says
Thanks you, hope you give it a go an enjoy it.
Eb Gargano | Easy Peasy Foodie says
Yum! I love a good stir fry. In fact we had one today! (chicken though, not beef) Love your idea of marinating the beef while you prep the veg. Thanks for linking it up to #CookBlogShare. Eb x
Cat | Curly's Cooking says
This looks so colourful and delicious. I love how quick and versatile stir fries are.
Helen - Cooking with my kids says
I love the look of this. My daughter doesn't like noodles but we've never tried rice noodles - maybe I try that next time to see if we can put stir fry back on our menu.
Jacqueline Bellefontaine says
Definitely, worth a try I think they taste quite different
Hannah says
This looks delicious! Do you use regular chilli sauce or sweet chilli? I bet it's amazing both ways!
Jacqueline Bellefontaine says
I use sweet chilli my boys when they cook use regular chilli sauce as they like the extra heat.
Claire Thomas says
Ooh this is making me want a stir fry. This is a good dish for autumn and I need fast meals thanks to my hellish commute!
Donna says
Beef stir fry is one of my favourite ways to use up leftover roast beef, especially in the summer when I just can't face a casserole! This looks ace, I love all of the colour.
Jacqueline Bellefontaine says
what a good idea I should add a tip box to help people adapted the recipe thanks for the idea.