Quick, flavorful & full of wanderlust-inducing aromas
This Thai-inspired rice noodle stir-fry is perfect for a quick dinner with a wow factor. Tender fried beef, crunchy broccoli, and aromatic rice noodles meet soy sauce, fish sauce, and fresh ginger.
The dish cooks particularly quickly in a hot wok – high heat and a short cooking time are important.
Ingredients (4 servings)
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500 g minute steaks or beef sirloin
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200 g rice noodles
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250 g broccoli
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50 ml dark soy sauce
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35 ml fish sauce
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2 tbsp peanut oil
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1 tsp brown sugar
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4 g fresh ginger (approx. 1 tsp grated)
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4 cloves garlic
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2 eggs
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1 chili pepper
Spices:
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1 tsp paprika powder
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½ tsp chili (additional to taste)
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Freshly ground pepper
Optional: lime, cilantro, roasted peanuts
Preparation
1️. Prepare rice noodles
Do not boil rice noodles.
Pour boiling water over them and let them steep for 5-8 minutes until soft.
Drain and set aside.
2️. Prepare ingredients
Cut broccoli into small florets.
Slice beef into thin strips.
Finely chop ginger and garlic.
Slice chili into rings.
Prepare everything within reach – it cooks quickly in a wok.
3️. Sear meat
Heat wok until very hot.
Add peanut oil.
Sear beef in portions over high heat for 1-2 minutes.
Remove and set aside.
4️. Vegetables & eggs
Briefly fry garlic and ginger (do not burn).
Add broccoli and stir-fry for 2-3 minutes.
Crack eggs directly into the wok, let them set, and fold them in.
5️. Combine everything
Return beef to the wok.
Add rice noodles.
Stir in soy sauce, fish sauce, and sugar.
Season with paprika powder, pepper, and chili.
Toss everything for 2-3 minutes until the noodles are well coated.
6️. Finish
Drizzle with fresh lime juice.
Optionally top with cilantro or peanuts.
Serve
Enjoy hot directly from the wok – perfect as a quick weeknight meal or for guests.
💡Tip
- Also delicious with chicken or shrimp
- For a vegetarian option: use tofu
- High heat is key for authentic wok flavors
Many thanks to Marc Parry BBQ for the inspiration and photos!
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