Rice Noodles with Beef in Black Soy-Mandarin Glaze, Stir-Fried Broccolini and Crispy Garlic
An original Asian-inspired recipe featuring tender rice noodles, stir-fried beef strips glazed with black soy, mandarin, and ginger, paired with tender broccolini and finished with crispy garlic and lime.
Ingredients
- 250 g flat rice noodles (dry)
- 450 g beef steak (cut in strips finas)
- 250 g broccolini (cut por the mitad si es grueso)
- 5 cloves garlic (4 chopped and 1 thinly sliced finas)
- 20 g fresh ginger (grated)
- 2 units mandarin (1/3 cup de zumo en total)
- 60 ml dark soy sauce (for the glaseado)
- 30 ml low-sodium soy sauce (for sazonar)
- 30 ml oyster sauce
- 15 ml rice vinegar
- 18 g honey
- 10 ml toasted sesame oil
- 30 ml vegetable oil (divided)
- 12 g cornstarch (divided)
- 60 ml water (for the sauce)
- 3 units scallion (sliced finas)
- 12 g sesame seeds (tostadas)
- 1 unit lime (cut in wedges)
- 2 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Place the rice noodles in a large bowl and cover them with very hot water, between 160°F and 175°F (70°C and 80°C), for 8 to 10 minutes, until flexible but not mushy. Drain, briefly rinse with warm water, and toss with 1 teaspoon vegetable oil to prevent sticking.
- 2
In a bowl, combine the beef with 2 tablespoons low-sodium soy sauce, 1 teaspoon cornstarch, black pepper, and half of the grated ginger. Let it rest for 10 minutes while you prepare the rest.
- 3
For the glaze, mix in another bowl the dark soy sauce, oyster sauce, rice vinegar, honey, mandarin juice, mandarin zest, water, and the remaining cornstarch. Stir until smooth.
- 4
Heat a wok or large skillet over medium-high heat for 1 to 2 minutes. Add 1 tablespoon vegetable oil and the sliced garlic. Fry for 30 to 45 seconds until golden, watching carefully so it does not burn. Transfer it to a paper towel-lined plate to make the crispy garlic.
- 5
In the same pan, add the broccolini and a pinch of salt. Stir-fry for 3 to 4 minutes with 2 tablespoons of water, until tender but still firm and bright green. Remove and set aside.
- 6
Increase to high heat, add the remaining tablespoon of vegetable oil, and cook the beef in a single layer for 2 to 3 minutes. Toss and cook 1 to 2 minutes more until nicely browned and it reaches a safe internal temperature of 145°F (63°C).
- 7
Add the minced garlic, the remaining ginger, and the scallion to the pan. Stir-fry for 30 seconds until fragrant. Return the reserved broccolini and toss well.
- 8
Pour the glaze into the pan and cook for 1 to 2 minutes, stirring, until the sauce thickens and coats the beef and vegetables with a glossy finish.
- 9
Add the soaked noodles, toasted sesame oil, and half of the sesame seeds. Toss with tongs for 1 to 2 minutes so the noodles absorb some of the sauce.
- 10
Serve immediately topped with the crispy garlic, the remaining sesame seeds, and lime wedges for squeezing over at the table.
Chef tips
For a restaurant-style texture, pat the beef dry before marinating and cook in batches if your pan is small. The garlic should brown quickly; if it gets too dark, it will taste bitter.
Substitutions
You can substitute broccolini with tenderstem broccoli or bok choy. Honey can be replaced with brown sugar. If you do not have mandarin, use sweet orange in the same amount. For a shellfish-free version, replace the oyster sauce with more soy sauce and an extra small pinch of honey.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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