Thai · Dinner
Sweet Soy Noodle Stir-Fry with Beef
Thin rice noodles stir-fried with sliced beef sirloin in a sweet-savory glaze of tamari, oyster sauce, and caramelized garlic. Wok-tossed with scrambled egg, bean sprouts, and scallion over high heat, the dish carries char, glossy coating, and a naturally gluten-free noodle base.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
622Calories
38.4gProtein
22.8gFat
66.2gCarbs
11.1gSugar
2.8gFiber
1568mgSodium
276mgChol
6.1gSat Fat
715mgPotassium
92mgCalcium
4.6mgIron
2.5mcgVitamin B12
7.2mgVitamin C
Goes well with
Jasmine Green Tea or Light Lager
local
Thai Iced Tea
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain and set aside. Soak rice noodles in warm water 10 minutes until pliable without snapping.
2
Sear
Heat vegetable oil in wok over high heat until shimmering. Sear beef 1–2 minutes per side until browned but still pink inside.
3
Build
Add drained noodles, minced garlic, tamari, oyster sauce, brown sugar, and rice vinegar. Toss over high heat 2 minutes until noodles gloss and coat evenly. Push to one side, crack egg into empty space, and scramble 30 seconds until set, then fold through noodles.
4
Plate
Toss bean sprouts and scallion over high heat 1 minute until slightly softened. Transfer to plate, dust with white pepper, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5.2 oz150g dry rice noodles, soaked until pliable
- 22 eggs
- 4 cloves4 cloves garlic
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp tamari soy sauce
- 2 tbsp2 tbsp oyster sauce
- 3 tsp3 tsp brown sugar
- 2 tsp2 tsp rice vinegar
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch white pepper
