Beef Mince Stir Fry with Rice Noodles
Beef Mince Stir Fry with Rice Noodles
Ingredients
- 300 g beef mince
- 1 carrot, julienned
- 1 bunch Chinese broccoli, stems chopped, leaves roughly chopped
- 4 cloves garlic, minced
- 4 slices ginger, minced
- 5 heads spring onions, chopped, some reserved for garnish
- 250 g rice noodles
- 2 tablespoons oil, for cooking
- 1/2 teaspoon salt, as needed for seasoning beef
- 1/4 cup water, as needed for deglazing
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (optional, can substitute with regular soy sauce)
- 3 tablespoons mirin
- 1/2 tablespoon sesame seed oil
- 1/2 lemon, juiced
- 1/2 tablespoon black pepper
Instructions
- 1
Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Add the beef mince, flattening it out to cover the surface of the pan. Season well with salt. Cook until the beef mince is dark golden brown and caramelized. Remove the beef from the pan and set aside in a bowl.
⏱️ 8 min
- 2
While the beef cooks, bring a large pot of water to a rolling boil for the rice noodles.
⏱️ 5 min•🌡️ 100
- 3
Add the remaining 1 tablespoon of oil to the same pan used for the beef. Add the chopped spring onions (reserving some for garnish), minced garlic, minced ginger, and julienned carrots. Cook on medium heat, stirring occasionally, until the vegetables are soft and tender, about 5-8 minutes. If the pan becomes dry, add a splash of water to deglaze and prevent burning.
⏱️ 8 min
- 4
While the vegetables cook, prepare the sauce. In a small bowl, combine the soy sauce, dark soy sauce (if using), mirin, sesame seed oil, juice from 1/2 lemon, and black pepper. Mix well.
⏱️ 3 min
- 5
Cook the rice noodles according to package directions until tender. This usually takes only a few minutes. Once cooked, drain the noodles and immediately rinse them under cold running water to prevent them from sticking and overcooking. Set aside.
⏱️ 5 min
- 6
Once the vegetables are softened, add the cooked beef mince and the chopped Chinese broccoli leaves to the pan. Continue to cook for another 5 minutes, stirring occasionally, until the broccoli is tender-crisp.
⏱️ 5 min
- 7
Pour the prepared sauce over the ingredients in the pan. Add the cooled rice noodles. Toss everything thoroughly to combine and ensure the noodles are evenly coated with the sauce and mixed with the other ingredients.
⏱️ 3 min
- 8
Plate up the stir-fry, garnish with the reserved chopped spring onions, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Mince Stir Fry with Rice Noodles
- 300 g beef mince
- 1 carrot, julienned
- 1 bunch Chinese broccoli, stems chopped, leaves roughly chopped
- 4 cloves garlic, minced
- 4 slices ginger, minced
- 5 heads spring onions, chopped, some reserved for garnish
- 250 g rice noodles
- 2 tablespoons oil, for cooking
- 1/2 teaspoon salt, as needed for seasoning beef
- 1/4 cup water, as needed for deglazing
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (optional, can substitute with regular soy sauce)
- 3 tablespoons mirin
- 1/2 tablespoon sesame seed oil
- 1/2 lemon, juiced
- 1/2 tablespoon black pepper
Instructions
- 1
Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Add the beef mince, flattening it out to cover the surface of the pan. Season well with salt. Cook until the beef mince is dark golden brown and caramelized. Remove the beef from the pan and set aside in a bowl.
⏱️ 8 min - 2
While the beef cooks, bring a large pot of water to a rolling boil for the rice noodles.
⏱️ 5 min•🌡️ 100 - 3
Add the remaining 1 tablespoon of oil to the same pan used for the beef. Add the chopped spring onions (reserving some for garnish), minced garlic, minced ginger, and julienned carrots. Cook on medium heat, stirring occasionally, until the vegetables are soft and tender, about 5-8 minutes. If the pan becomes dry, add a splash of water to deglaze and prevent burning.
⏱️ 8 min - 4
While the vegetables cook, prepare the sauce. In a small bowl, combine the soy sauce, dark soy sauce (if using), mirin, sesame seed oil, juice from 1/2 lemon, and black pepper. Mix well.
⏱️ 3 min - 5
Cook the rice noodles according to package directions until tender. This usually takes only a few minutes. Once cooked, drain the noodles and immediately rinse them under cold running water to prevent them from sticking and overcooking. Set aside.
⏱️ 5 min - 6
Once the vegetables are softened, add the cooked beef mince and the chopped Chinese broccoli leaves to the pan. Continue to cook for another 5 minutes, stirring occasionally, until the broccoli is tender-crisp.
⏱️ 5 min - 7
Pour the prepared sauce over the ingredients in the pan. Add the cooled rice noodles. Toss everything thoroughly to combine and ensure the noodles are evenly coated with the sauce and mixed with the other ingredients.
⏱️ 3 min - 8
Plate up the stir-fry, garnish with the reserved chopped spring onions, and serve immediately.
⏱️ 1 min