Nothing beats perfectly seasoned homemade pan-fried beef rice noodles!
Ingredients
Serves 6 people
- 800 g flat rice noodleSoaked until slightly softened
- 250 g beef ribeye steakSliced thinly
- 5 pcs baby cornSliced diagonally
- 60 g kai lanChinese broccoli, cut in 2-inch lengths
- 60 g straw mushroomsHalved
- 3 large red chiliesSliced
- 30 g holy basil
- 5 cloves garlic
- ¼ tsp gingerGrated
- 2 shallotsSliced
- 4 chili padi (bird’s eye chili)Sliced
- 1 ½ tsp palm sugar
- 2 Tbsp fish sauce
- 1 tsp cooking caramelSubstitute with kecap manis(sweet soy sauce)
- 1 Tbsp + 2 tsp oyster sauce
- 1 Tbsp soy sauce
- 1 tsp black pepper
- 2 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
Step 1 – Marinate beef
- In a bowl, mix 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 minced garlic cloves, ½ tsp black pepper, 1 tsp vegetable oil, 2 tsp cornstarch with beef slices.
- Ensure beef is evenly coated and let it marinate for 20 minutes.
(You can use sirloin and tenderloin instead of ribeye. You may substitute beef with chicken thigh too)
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