Savory, sweet, slippery and chewy fried rice noodles with beef is a Hong Kong staple. To approximate the wide fresh rice noodles that are traditional, use ½-inch dried rice sticks. We only had thinner rice sticks on hand, so that’s what we used. For the greens, opt for broccolini.
A 12- to 14-inch wok provides room to easily toss the ingredients; a 12-inch skillet is tighter, but also works. Either way, pour the seasoning mixture down the sides of the pan—not onto the food—to speed cooking and promote caramelization.
Don’t use boiling water to hydrate the noodles; they will end up too soft. Hot tap water is best. The noodles should not be fully tender after soaking; they will absorb additional moisture in the pan.
Here are some recommended changes, especially if you expect to get 4 servings from this dish. Increase the rice noodles to 12 ounces, and the scallions from 4 to 6. Double the broccolini to one pound; and increase the sauce ingredients by half. The end result color-wise will depend if you use light or dark molasses. (Changes NOT noted in recipe below.)
Fried Rice Noodles with Beef and Broccolini
Ingredients
- 10 oz. dried rice stick noodles (see headnote)
- 3 Tbsp. neutral oil, divided
- 1/3 cup soy sauce
- 3 Tbsp. Shaoxing wine or dry sherry
- 2 Tbsp. white sugar
- 1 Tbsp. light or dark molasses
- 1 Tbsp. fish sauce
- Kosher salt and ground white pepper
- 1 Tbsp. cornstarch
- 12 oz. flank steak, cut with the grain into 2- to 3-inch pieces, then sliced against the grain about â…› inch thick
- 8 oz. broccolini, trimmed and cut into 1-inch pieces
- 2 medium garlic cloves, finely chopped
- 4 scallions, cut into 1-inch lengths
- 1 Tbsp. unseasoned rice vinegar
Directions
- Place the noodles in a large bowl and add warm water to cover. Let stand, stirring occasionally, for 30 to 40 minutes; the noodles will become pliable but not fully tender. Drain in a colander, then shake to remove excess water. Drizzle with 1 tablespoon oil and toss; set near the stove.
- As the noodles soak, in a small bowl, whisk together the soy sauce, Shaoxing wine, sugar, molasses, fish sauce, ¼ teaspoon salt and 1 teaspoon white pepper. Measure 2 tablespoons of the mixture into a medium bowl, stir in the cornstarch, then stir in the beef.
- In a 12- to 14-inch wok over high or a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the beef in an even layer and cook, stirring only once or twice, until well browned and no longer pink, about 5 minutes. Transfer to a plate.
- In the now-empty pan, heat the remaining 1 tablespoon oil until shimmering. Add the Broccolini and cook, stirring, until spottily charred, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the noodles and toss. Pour the soy sauce mixture down the sides of the pan, around the circumference; it should bubble immediately. Cook, tossing and moving the noodles in a circular motion against the sides of the pan, until the liquid is absorbed and the noodles are just shy of tender, about 2 minutes.
- Add the scallions and cook, tossing, until beginning to wilt, about 1 minute. Add the beef and accumulated juices; cook, tossing, until the noodles are tender, about 2 minutes. Taste the noodles; if they are still too firm, drizzle in water 2 tablespoons at a time and cook, stirring, until tender. Stir in the vinegar, then taste and season with additional soy sauce and white pepper.
Recipe by Hisham Ali Hassan for Milk Street
Absolutely my kind of dish – what I count as my ‘meat, potatoes and three vegetables’ remembered from olden days! Solid recipe with a few good tips!