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Prep time:

30 minutes

Time to marinate

1 hour

Good for:


Beef with Fried rice noodles

Borrowed and adjusted from the Asian kitchen. It’s a lovely and comforting dinner, go easy on the marinade.


200 gram dried wide rice noodles prepared as per the package
300 g flank steak cut across the grain thinly or use use same amount of venison sliced thinly
1 tsp sesame oil
2 tbsp dark and low sodium soy sauce
1/2 tbsp oystersauce
1/2 tbsp shaoxing chinese cooing wine
1/2 tsp corn starch
1/2 tsp salt
1/4 tsp black pepper
1 red chili, seeded and cut in small pieces
2 cm finely chopped fresh ginger
2 garlic cloves- or a tsp of garlic oil
small bunch of spring onions
1 extra spring onions cut into 5 cm length julienne
1 cup of bean sprouts washed and dried
sesame seeds to garnish
Add 5-6 green asparagus cut in 5 cm pieces, unless FODMAP friendly required.


Step 1

Whisk together in a medium bowl soy sauces, oyster sauce, wine, cornstarch, sesame oil , salt and pepper. Prepare the meat and add 1/2 the marinade- I use a freezer bag. Leave for 30 minutes to an hour.

Step 2

Cook the noodles and drain well- add a drizzle sesame oil and toss a bit to loosen strands from each other.

Step 3

heat 1 tsp of sesame oil in a pan, sear the meat on both sides- and transfer to plate and keep warm.

Step 4

Wipe the skillet and reheat. add ginger,garlic and onions. stir-fry until aromatic and then add the red chili and the asparagus if using. After 1-2 minutes spread the noodles evenly on the pan and toss with the remaining marinade, the bean sprouts and the meat.

Step 5

Finish cooking until asparagus are ready – normally 3-4 minutes.
Remove from the head, sprinkle with sesame seeds ad additional green onions in julienne


You can even add a little bit of autumn mushrooms of different kinds, unless you have a problem eating those.
You need to make sure to cook Mushrooms first on a dry pan and leave them to wait and be added at the end with the meat. Otherwise your dish be soggy and messy.

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