Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not recommended for freezing — rice noodles become mushy once frozen and thawed.
- Reheat in a hot pan or wok with a splash of water to loosen the sauce. Microwave works but the noodles will soften further.
Substitutions
- Flank steak can be swapped for skirt steak, rump, or sirloin — any cut that’s quick to sear and benefits from thin slicing.
- Fresh rice noodles can be replaced with 220g dried flat rice noodles — prepare according to packet instructions before adding to the pan.
- Chinese broccoli (gai lan) can be swapped for broccolini, bok choy, or choy sum — adjust cook time slightly as these are more tender.
- Enoki mushrooms can be replaced with shiitake or oyster mushrooms — slice thinly and cook for an extra minute.
- Tapioca starch can be replaced with cornflour in equal quantities.
Serving Suggestions
- Serve straight from the wok into deep bowls with chilli oil and chilli flakes on the side for heat.
- A simple cucumber salad dressed with rice vinegar and sesame oil makes a good side if you want to stretch the meal.
Ingredients
For the sauce:
- 1.5 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 garlic clove, grated
For the beef marinade:
- 500g lean flank steak, thinly sliced against the grain
- 1.5 tsp tapioca starch
- 2 tbsp of the prepared sauce (from above)
For the stir fry:
- 1 tbsp neutral oil
- ½ brown onion, thinly sliced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 100g enoki mushrooms, trimmed and separated
- 300g Chinese broccoli (gai lan), stems and leaves separated, roughly chopped
- 4 spring onions, sliced (whites and greens separated)
- 600g fresh rice noodles (or 220g dried flat rice noodles, prepared per packet)
Optional:
- Chilli oil and chilli flakes, to serve
Directions
- Mix the sauce ingredients together in a small bowl and stir until the honey is fully dissolved. Set aside.
- Add the sliced beef to a bowl with the tapioca starch and 2 tablespoons of the prepared sauce. Toss well to coat and leave to marinate for 15 minutes while you prep everything else.
- If using dried rice noodles, prepare them now according to the packet instructions. If using fresh noodles, gently separate them with your hands so they’re ready to go into the pan.
- Heat a wok or large heavy-based pan over high heat until smoking. Add the beef in a single layer, working in batches if needed. Let it sit undisturbed for 1 minute to get a good sear, then flip and cook for a further 1–2 minutes until browned and slightly charred. Remove the beef from the pan and set aside.
- In the same wok or pan, reduce to medium-high heat and add the oil.
- Add the spring onion whites, onion, garlic and ginger. Stir fry for 1–2 minutes until fragrant and the onion has softened slightly.
- Add the Chinese broccoli stems and enoki mushrooms. Cook for 2 minutes, tossing regularly. Add the broccoli leaves and cook for a further 1–2 minutes until just wilted.
- Increase the heat to high. Add the noodles, beef and remaining sauce directly into the pan with the vegetables. Toss gently for 1–2 minutes until everything is evenly coated, glossy and heated through — fresh rice noodles are fragile, so work carefully to avoid breaking them.
- Serve immediately with spring onion greens, chilli oil and chilli flakes if desired.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 690 kcal |
| Protein | 38 g |
| Carbohydrates | 58 g |
| Fat | 12 g |
| Fibre | 4 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
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