Stir-Fried Rice Noodles with Beef and Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of beef stir-fried with rice noodles and fermented black bean sauce for a savory umami-packed dish. This Chinese-inspired dumpling recipe, ready in about 45 minutes, pairs rice noodles, beef sirloin, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 10 min Serves 3 Chinese cuisine 380 cal/serving

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Ingredients

200 grams, soaked in warm water for 30 minutes rice noodles
250 grams, thinly sliced against the grain beef sirloin
1 tbsp, rinsed and mashed fermented black beans
3 cloves, minced garlic
1 tsp, minced ginger
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
2 stalks, sliced into 1-inch pieces green onions
1 small, thinly sliced, optional red chili

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Instructions

Step 1: Drain 200 grams soaked rice noodles and set aside. Heat 2 tbsp vegetable oil in a wok over high heat until shimmering.
Step 2: Add 250 grams thinly sliced beef sirloin and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 3 cloves minced garlic, 1 tsp minced ginger, 1 tbsp mashed fermented black beans, and 1 small thinly sliced red chili (optional) for 30 seconds until aromatic.
Step 4: Add drained rice noodles to the wok and toss for 1-2 minutes until heated through.
Step 5: Return beef to the wok. Add 2 tbsp soy sauce and 1 tbsp oyster sauce. Stir-fry everything together for another 1-2 minutes until the noodles are evenly coated and heated through.
Step 6: Toss in 2 stalks sliced green onions and stir for 30 seconds. Serve immediately.