Tender, charred beef in a savoury stir fry full of speed and noodles that just scream Chinese takeaway.. but for less than half the syns!
My favourite stir-fried noodles have to be Ho-fun, they have so much flavour you just can’t go wrong, especially when it takes a half an hour from prep to plate!
Serves 4 (or is great for leftovers in the fridge for up to 4 days)
250g flat iron steak (cut as thinly as possible)
Marinade: 1/2 tsp bicarb, 1 tbsp soy sauce, 1 tsp minced ginger.
250g dry rice noodles (the wider the better)
2 small onions (1cm slices)
1 carrot julienned (or use a peeler)
5 spring onions cut in half and into inch pieces (on diagonal)
1 bag of bean sprouts (soak in a bowl of boiling water for 10 minutes then drain)
2 tsp each minced garlic and ginger
2 tbsp light soy and 1 tbsp dark soy sauce
3 separate tsp of sesame oil (this will make sense in a minute)
- Put a large frying pan or wok on high heat and pour a kettle of boiling water over your rice noodles in a bowl and microwave for 10 minutes.
- Meanwhile mix your steak and marinade ingredients together and set aside.
- Pour 1 tsp of sesame oil over your steak and mix with your hands to coat evenly before spreading in one layer over the frying pan and leave for 2-3 minutes.
- Meanwhile, wash your hands and drain your rice noodles, coat them in the remaining sesame oil making sure to coat them thoroughly (if they seem dry also use a couple sprays of low calories cooking spray).
- Flip the meat over and move it to one side. Spray the empty side with low-calorie spray and add your onion and carrot and leave to char for a few minutes.
- Flip the vegetables over and leave to sit again for another couple of minutes.
- Add your garlic, ginger, bean sprouts and spring onion and stir fry for 1-2 minutes.
- Add in your noodles, coating them in the beef and vegetables. Leave to sit for 2-3 minutes or until it sounds like the pan has stopped sizzling. (This is how you know the moisture is gone and the noodles should be starting to crisp and not stick to your pan)
- Add a generous pinch of salt and pepper and pour over both soy sauces and coat and stir the noodles before leaving them to sit until the pan stops sizzling again.
- Flip the noodles and leave to sit one last time before serving.
This dish comes together very quickly and it takes some patience to wait and listen to hear the pan stop sizzling. But that really is key to your noodles not sticking to the pan.
You don’t HAVE to use the sesame oil but it is truly what makes the dish taste like an authentic Chinese takeaway.
(in the image I added a small drizzle of hoisin sauce as I forgot to add my dark soy, oops! I guess that’s what recipe labs are for though, making sure the dish tastes great before serving!)
Love Emily, Chef who slims. x