Fried Rice Noodles with Beef and Broccolini

Ingredients

• 12 oz dried wide rice sticks (About ½-inch wide; soak in hot tap water, not boiling water, until pliable but not fully tender)
• 1 lb flank steak (Thinly sliced against the grain)
• 1 tbsp cornstarch (For coating the beef)
• 3 tbsp soy sauce (Divided between the beef marinade and seasoning mixture)
• 2 tbsp Shaoxing wine (For the beef and seasoning mixture)
• 2 tsp granulated sugar (Adds the characteristic sweet-savory flavor)
• 2 tbsp oyster sauce (For the seasoning mixture)
• 2 tsp sesame oil (For the seasoning mixture)
• 0.25 tsp white pepper (For the seasoning mixture)
• 1 lb Broccolini (Trimmed and cut into bite-size pieces)
• 4 cloves garlic (Minced)
• 1 tbsp fresh ginger (Finely grated or minced)
• 3 tbsp neutral cooking oil (Such as grapeseed, canola, or peanut oil; divided for stir-frying)
• 4 scallions (White and green portions separated; sliced)
• kosher salt (To taste; for seasoning the Broccolini and beef)

Steps

1. 1

   In a large bowl, cover the dried rice sticks with hot tap water. Soak until pliable but still slightly firm in the center, usually 15 to 20 minutes; do not use boiling water, and do not soak until fully tender. Drain well.

2. 2

   In a medium bowl, toss the thinly sliced beef with cornstarch, about 1 tablespoon soy sauce, and about 1 tablespoon Shaoxing wine. Set aside while preparing the remaining ingredients.

3. 3

   In a small bowl, whisk together the remaining soy sauce and Shaoxing wine with the oyster sauce, sugar, sesame oil, and white pepper. Keep the seasoning mixture near the stove.

4. 4

   Heat a 12- to 14-inch wok over high heat until very hot. Add about 1 tablespoon of the neutral oil and swirl to coat the cooking surface.

5. 5

   Add the beef in a single layer. Stir-fry until browned on the outside and just barely cooked through, about 2 to 3 minutes. Transfer the beef to a plate.

6. 6

   Add another tablespoon of oil to the hot wok. Add the Broccolini and stir-fry until bright green and crisp-tender, about 3 to 4 minutes. Transfer it to the plate with the beef.

7. 7

   Add the remaining oil to the wok. Add the garlic, ginger, and sliced scallion whites. Stir-fry until fragrant, about 30 seconds, taking care not to scorch the garlic.

8. 8

   Add the drained rice noodles to the wok. Toss and stir-fry until they begin to soften and pick up some color, about 2 minutes.

9. 9

   Return the beef and Broccolini to the wok. Toss briefly to distribute them through the noodles.

10. 10

    Pour the seasoning mixture down the sides of the wok rather than directly onto the food. Let it run onto the hot surface so it sizzles, caramelizes, and coats the noodles as you toss everything continuously.

11. 11

    Continue stir-frying until the noodles are tender, glossy, and evenly seasoned, about 2 to 4 minutes. They should absorb the additional moisture from the sauce without becoming mushy.

12. 12

    Taste and adjust seasoning if needed. Scatter the scallion greens over the noodles and serve immediately.

Notes

A 12- to 14-inch wok provides room to toss the ingredients; a 12-inch skillet can also be used but will be tighter. The noodles should not be fully tender after soaking because they finish hydrating in the pan. The ingredient quantities and detailed method were reconstructed because the accessible page excerpt indicates that the recipe is member-only and does not display the full ingredient list.

Nutrition per serving

• main
• stir-fried
• Hong Kong-inspired
• noodles
• beef
• quick dinner