Beef Stir Fry with Rice Noodles
Served in an Egg Net
The egg net is obviously no necessity for this dish but how fabulous does it look? This was kind of a Thai inspired dish I threw together using some thinly sliced rolled hot pot beef I found in the back of the freezer which needed using up but you could use any thin sliced beef. Again, a super easy one which only takes about half an hour to throw together.
The beef is marinated for 5 minutes in soya, oil and corn flour and then wok fried until almost done. A quick sauce is mixed together using pantry ingredients of soya sauce, oyster sauce, sugar, fish sauce, garlic and white pepper. I stir fried baby corn, Brussels sprout tops and garlic, then added cooked rice noodles, the sauce and the beef back into the wok. Such a quick and easy stir fry which is so versatile to change up to suit your tastes, replace the beef with chicken, pork or tofu and change up the veggies to whatever you like or have lurking in the fridge!
I know Brussels sprout tops are seasonal so you can replace these with any spring greens you like. I made the egg net by beating eggs and transferring them to a squeezy bottle then drizzling the egg into a frying pan in a circular motion... so fun!
TIP: Partially freeze your beef to be able to slice it Beverly thin if you are starting with a whole piece.
Do not over cook the noodles as you will be wok frying them again, if anything lessen the cooking time by 1-2 minutes and finish them off in the wok.
- Place the thinly sliced beef in a bowl and marinate with the soya sauce, corn flour and oil, set aside
- Cook noodles according to packet instructions and toss with 1 tsp oil, set aside
- In another bowl mix together the oyster sauce, sugar, soya sauce, fish sauce and white pepper
- In a wok on medium high heat add some oil, once the wok is hot add the beef and stir fry until almost done, remove back into the marinade bowl
- Add a little more oil to the wok and stir fry the garlic for a minute until aromatic, add the greens and baby corn wok fry for 3-4 minutes stirring constantly so the garlic does not burn
- Add the rice noodles and the sauce into the wok and mix everything together well
- Add the beef back and stir fry for another couple of minutes until the noodles get slightly caramelised
- IF MAKING EGG NET: Beat the eggs in a bowl, season with a pinch of white pepper and transfer to a squeezy bottle
- Heat a little oil in a frying pan and once hot drizzle 1/4 of the egg into the pan in circular motions to create the ‘net’ effect, lower the heat and cook until done, carefully slide onto a plate, repeat making the other 3 omelette nets
- Transfer the egg nets to a plate fill half with the beef noodles and fold over the top of the egg net
- Garnish with fresh coriander and red chillis