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vietnamese

Stir Fried Rice Noodles with Beef and Chinese Broccoli

This stir-fried dish pairs flat rice noodles with beef flank steak, Chinese broccoli and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

38 g Protein
78 g Carbohydrates
21 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 76g flat rice noodles (dry) 277 kcal
  • 118g beef flank steak (thinly sliced) 165 kcal
  • 152g Chinese broccoli (gai lan, chopped) 52 kcal
  • 8g garlic (minced) 12 kcal
  • 13g neutral oil 115 kcal
  • 15g oyster sauce 10 kcal
  • 8g soy sauce 6 kcal
  • 7g rice vinegar 1 kcal
  • 25g lime (wedges) 8 kcal

Cooking instructions

  1. flat rice noodles (dry)
    Soak dry flat rice noodles in hot water 8-10 minutes until pliable, then drain well.
  2. oyster saucesoy saucerice vinegar
    Mix oyster sauce, soy sauce, and rice vinegar in a small bowl.
  3. beef flank steak (thinly sliced)neutral oil
    Heat a wok or skillet over high heat. Add half the oil, then sear beef quickly for 1-2 minutes; remove to a plate.
  4. Chinese broccoli (gai langarlic (minced)neutral oil
    Add remaining oil, then stir-fry garlic and Chinese broccoli stems 1 minute. Add leaves and cook 30 seconds more.
  5. flat rice noodles (dry)
    Add drained noodles and sauce mixture; toss 1-2 minutes until noodles are glossy and heated through.
  6. beef flank steak (thinly sliced)lime (wedges)
    Return beef to the pan, toss 30 seconds, and serve immediately with a lime wedge.

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