Recipe: Charred beef and rice noodles

Recipe: Charred beef and rice noodles

2 min prep I 8 min cook I 4 servings


With a hint of sweetness and a touch of spice, this speedy beef and noodle stir-fry can be on the table in no time.

Green it up with crunchy broccolini and bean sprouts, then finish it with a fiery chilli sambal.



  • 600g beef rump steak, thinly sliced into strips
  • 2 1/2 tbsp dark soy sauce
  • 400g flat rice noodles
  • 1 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 1/2 bunch spring onions, white and pale green part chopped, dark green sliced
  • 1 tbsp fish sauce
  • 1 bunch broccolini, halved lengthways
  • 1 cup bean sprouts
  • Sambal oelek (chilli paste), to serve



Step 1

Heat a large wok over high heat. Combine the beef with half the soy sauce, then stir-fry for 3-4 minutes until lightly charred. Transfer to a plate.


Step 2

Add noodles to the wok with remaining soy sauce and stir-fry for 1-2 minutes until lightly charred. Add oils and chopped spring onion, then stir-fry for a further minute. Add fish sauce, 2 tbs water and broccolini, then cook for a further 2-3 minutes until tender.


Step 3

Return the beef and any resting juices to the wok and toss to heat through. Serve with bean sprouts, sliced spring onion and sambal oelek.


Photo and recipe courtesy of