Stir-Fried Rice Noodles with Charred Beef and Scallions
Tender rice noodles stir-fried with marinated beef strips and scallions, finished with a savory soy and oyster sauce glaze. This vietnamese-inspired beef ready in about 30 minutes pairs fresh or soaked dried wide rice noodles, thinly sliced beef sirloin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.
Ingredients
- 12 oz, fresh or soaked dried wide rice noodles
- 1 lb, thinly sliced beef sirloin
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 3, minced garlic cloves
- 6, cut into 2-inch lengths scallions
- 3 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/4 tsp, optional red chili flakes
- 4, for serving lime wedges
Instructions
- Step 1: In a medium bowl, toss 1 lb thinly sliced beef sirloin with 1 tbsp soy sauce, 1/2 tsp black pepper, and 1 tsp brown sugar. Let marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef slices in a single layer and sear without stirring for 1-2 minutes until edges begin to char.
- Step 3: Stir-fry beef for an additional 2 minutes until mostly cooked but still tender. Remove beef from wok and set aside.
- Step 4: Add 1 tbsp vegetable oil to the wok along with 3 minced garlic cloves and 6 cut scallions. Stir-fry for 30 seconds until fragrant.
- Step 5: Add 12 oz fresh or soaked wide rice noodles to the wok along with 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp fish sauce, and optional 1/4 tsp red chili flakes. Toss gently to combine and heat through for 2 minutes.
- Step 6: Return the cooked beef to the wok and toss all ingredients together for 1 minute until noodles are coated and beef is reheated.
- Step 7: Serve immediately with 4 lime wedges to squeeze over the dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Rice Noodles with Charred Beef and Scallions take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Rice Noodles with Charred Beef and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef sirloin from drying out.
Can I substitute ingredients in Stir-Fried Rice Noodles with Charred Beef and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Rice Noodles with Charred Beef and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Rice Noodles with Charred Beef and Scallions?
Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
