Stir-fried beef and gai lan with rice noodles

Prep 0 h : 10 m
Cook 0 h : 15 m


  • 300g thin dried rice noodles

    1½ tbsp dark soy sauce

    1½ tbsp fish sauce

    2 tsp rice wine vinegar

    2 tsp grated palm sugar

    80ml peanut oil or other neutral oil

    400g trimmed beef fillet, thinly sliced

    3-4 birdseye chillies, to taste, finely chopped

    3 garlic cloves, finely chopped

    1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn

    Crushed roasted peanuts and lime wedges, to serve


  • Place noodles in a heatproof bowl, cover with boiling water, stand until soft, 10-15 mins, then drain.

    Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.

    Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned, 1-2 mins.

    Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.

    Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened, 2-3 mins, then add gai lan leaves and stir-fry until just wilted, 1 minute.

    Transfer to plate with beef.

    Heat remaining oil in wok.

    Add noodles and fry, without stirring, until beginning to crisp, 1-2 mins.

    Add sauce and stir-fry to coat, and until sauce reduces slightly, 1 minute.

    Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.