Fast Recipes

Stir-fried beef and gai lan with rice noodles

Why order in when you can whip up Thai-style noodles in half the time?

By Max Adey
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
    Print
We've used dried noodles in this riff on the Thai takeaway favourite, pad see ew, but fresh rice noodles will make this meal even faster to prepare. Stir-fry a couple of beaten eggs with the noodles during the final step for a little extra heft.

Ingredients

  • 300 gm thin dried rice noodles
  • 1½ tbsp dark soy sauce
  • 1½ tbsp fish sauce
  • 2 tsp rice wine vinegar
  • 2 tsp grated palm sugar
  • 80 ml (⅓ cup) peanut oil or other neutral oil
  • 400 gm trimmed beef fillet, thinly sliced
  • 3-4 birdseye chillies, to taste, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn
  • Crushed roasted peanuts and lime wedges, to serve

Method

  • 1
    Place noodles in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), then drain. Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.
  • 2
    Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned (1-2 minutes). Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.
  • 3
    Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened (2-3 minutes), then add gai lan leaves and stir-fry until just wilted (1 minute). Transfer to plate with beef.
  • 4
    Heat remaining oil in wok. Add noodles and fry, without stirring, until beginning to crisp (1-2 minutes). Add sauce and stir-fry to coat, and until sauce reduces slightly (1 minute). Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.
SHAREPIN
  • Author: Max Adey