Uploaded August 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/beef-rice-noodles
Here is a quick Beef Rice Noodle stir fry with nice meaty pieces of beef, tenderised so they are beautifully succulent, never overcooked. Even if you cook for way longer than you should!
You can use any rice noodles you've got, though bear in mind the quantities vary (general rule is thicker = more, thinner = less), so see the recipe notes below. Also, while rump is my go-to beef for stir fries (Top Sirloin in the US), there's loads of cuts that work great because it's tenderised. Putting aside beefy flavour (premium cuts typically have better beefy flavour), once the beef is tenderised you really can't tell whether you're eating a premium beef tenderloin or a cheap beef chuck!
Hope you love it - N x
------------------
Beef Rice Noodles
TENDERISED STEAK:
200g/7oz rump steak (US: top sirloin), cut into 3 – 4mm / 1/8" slices, or other steak – see note
1/2 tsp baking soda (bi-carbonate) – NOT baking powder, won’t work
2 tsp light soy sauce
STIR FRY:
2 tbsp peanut oil, canola or other neutral flavoured oil
200g / 7 oz Pad Thai-thickness flat rice noodles ~3-4mm (1/8" wide), or other – see note
3 garlic cloves, finely minced with a knife
1/2 onion, sliced
6 – 8 baby boy choy, choi sum stems, Chinese broccoli (Gai lan) or other leafy Asian greens, cut into ~ 5cm / 2", stems separated from leafy part, thick/wide stems cut lengthways so they are all roughly the same size
SAUCE - mix:
1 tbsp light soy sauce, or all-purpose soy or tamari for gluten-free
1 1/2 tbsp dark soy sauce
3 tbsp oyster sauce (can sub vegetarian oyster sauce)
2 tsp white sugar
1 tbsp water
Pinch white pepper (or black)
1. Tenderise beef – Toss beef with baking soda, leave 20 min. Rinse in colander, shake/pat off excess water (doesn’t need to be completely dry). Toss with soy.
2. Prepare noodles per packet, drain, RINSE under tap water, shake off excess water well (only prep noodles just before using).
3. Heat oil in large pan or wok over high heat. Cook onion 30 sec, then beef until surface changes from red to brown, adding garlic towards end. Add stems, toss 1 min. Add (in this order) leafy part, noodles then sauce. Toss 1 1/2 - 2 min until no sauce left pooled in pan, serve immediately!
Notes:
1. Beef cuts – Rump steak (US: Top Sirloin is my go-to beef cut for stir fries, for taste and value. I like to buy a roast (better value), portion and freeze. Porterhouse (strip) and scotch steak (rib eye) are also terrific but pricier.
Other options: Top side (US: top round) – I get a roast and portion, flank.
Slow cooking cuts – like chuck, oyster blade, gravy beef – use a slightly heaped 1/2 teaspoon and leave for 35 min, then rinse and proceed with recipe. Blade and bolar blade need 40 min, the only cut I don’t use is brisket (just doesn’t seem to tenderise).
2. Soy sauce substitutes: Light soy sauce can be substituted with all-purpose soy or tamari (for GF). Do not substitute with dark soy sauce, it’s way too intense. Dark soy can be substituted with light soy, all-purpose soy or tamari though the noodles won’t be stained the brown colour you see.
3. Rice noodles – I use the Pad Thai thickness flat rice noodles which are ~3 – 4m / 1/6″ wide when dry. For other dried rice noodles, use the following quantities and increase beef to 250g/8oz (because you get more noodle volume):
- Extra wide ~1cm/0.4″ (Pad See Ew thickness) – 250g/8oz
- Vermicelli rice noodles ~1mm – 175g / 6oz
#ricenoodles #beefnoodles #beefstirfriednoodles
Recipe ⬇️ or PRINT: recipetineats.com/beef-rice-noodles
Here is a quick Beef Rice Noodle stir fry with nice meaty pieces of beef, tenderised so they are beautifully succulent, never overcooked. Even if you cook for way longer than you should!
You can use any rice noodles you've got, though bear in mind the quantities vary (general rule is thicker = more, thinner = less), so see the recipe notes below. Also, while rump is my go-to beef for stir fries (Top Sirloin in the US), there's loads of cuts that work great because it's tenderised. Putting aside beefy flavour (premium cuts typically have better beefy flavour), once the beef is tenderised you really can't tell whether you're eating a premium beef tenderloin or a cheap beef chuck!
Hope you love it - N x
------------------
Beef Rice Noodles
TENDERISED STEAK:
200g/7oz rump steak (US: top sirloin), cut into 3 – 4mm / 1/8" slices, or other steak – see note
1/2 tsp baking soda (bi-carbonate) – NOT baking powder, won’t work
2 tsp light soy sauce
STIR FRY:
2 tbsp peanut oil, canola or other neutral flavoured oil
200g / 7 oz Pad Thai-thickness flat rice noodles ~3-4mm (1/8" wide), or other – see note
3 garlic cloves, finely minced with a knife
1/2 onion, sliced
6 – 8 baby boy choy, choi sum stems, Chinese broccoli (Gai lan) or other leafy Asian greens, cut into ~ 5cm / 2", stems separated from leafy part, thick/wide stems cut lengthways so they are all roughly the same size
SAUCE - mix:
1 tbsp light soy sauce, or all-purpose soy or tamari for gluten-free
1 1/2 tbsp dark soy sauce
3 tbsp oyster sauce (can sub vegetarian oyster sauce)
2 tsp white sugar
1 tbsp water
Pinch white pepper (or black)
1. Tenderise beef – Toss beef with baking soda, leave 20 min. Rinse in colander, shake/pat off excess water (doesn’t need to be completely dry). Toss with soy.
2. Prepare noodles per packet, drain, RINSE under tap water, shake off excess water well (only prep noodles just before using).
3. Heat oil in large pan or wok over high heat. Cook onion 30 sec, then beef until surface changes from red to brown, adding garlic towards end. Add stems, toss 1 min. Add (in this order) leafy part, noodles then sauce. Toss 1 1/2 - 2 min until no sauce left pooled in pan, serve immediately!
Notes:
1. Beef cuts – Rump steak (US: Top Sirloin is my go-to beef cut for stir fries, for taste and value. I like to buy a roast (better value), portion and freeze. Porterhouse (strip) and scotch steak (rib eye) are also terrific but pricier.
Other options: Top side (US: top round) – I get a roast and portion, flank.
Slow cooking cuts – like chuck, oyster blade, gravy beef – use a slightly heaped 1/2 teaspoon and leave for 35 min, then rinse and proceed with recipe. Blade and bolar blade need 40 min, the only cut I don’t use is brisket (just doesn’t seem to tenderise).
2. Soy sauce substitutes: Light soy sauce can be substituted with all-purpose soy or tamari (for GF). Do not substitute with dark soy sauce, it’s way too intense. Dark soy can be substituted with light soy, all-purpose soy or tamari though the noodles won’t be stained the brown colour you see.
3. Rice noodles – I use the Pad Thai thickness flat rice noodles which are ~3 – 4m / 1/6″ wide when dry. For other dried rice noodles, use the following quantities and increase beef to 250g/8oz (because you get more noodle volume):
- Extra wide ~1cm/0.4″ (Pad See Ew thickness) – 250g/8oz
- Vermicelli rice noodles ~1mm – 175g / 6oz
#ricenoodles #beefnoodles #beefstirfriednoodles
