This past Sunday, my youngest son packed his things and moved to his dorm for the semester 🙁 . Before he left, we decided to cook something that we both love: sirloin steak. We found this recipe that not only has beef as the main protein but also consists of some vegetables we love: bell peppers, celery and young corn. To make it more delectable, we decided to add vermicelli noodles to the dish.
Someone asked me for more simple recipes. Here it is. It looks like it has too many ingredients but most of them, except for the five spice powder, are just the usual ones we use for everyday cooking. This dish is incredibly easy to cook once the prep has been done. Less than half an hour and I have a delicious meal ready on the table 🙂
Cooking Tips for Perfect Beef Stir Fry
To achieve the best flavor and texture in your beef stir fry, start with high-quality sirloin steak. Slice the beef thinly against the grain, which will help it remain tender during cooking. Marinating the beef for about 30 minutes can infuse it with flavor, so consider using a mixture of soy sauce, garlic, and a splash of sesame oil. When it comes to cooking, have all your ingredients prepped and ready to go. Stir frying is a quick process, so you won’t want to be chopping vegetables while the beef is cooking. Use a wok if you have one, as it allows for better heat distribution. Make sure your pan is hot before adding the beef to achieve that nice sear. Don’t overcrowd the pan; cook in batches if necessary. This helps the meat brown properly instead of steaming. Lastly, add your vegetables based on their cooking time. Start with the ones that take longer to cook, like bell peppers, and add quicker-cooking items, such as young corn, toward the end.
Serving Suggestions and Variations
Once your beef stir fry is ready, consider how you want to serve it. A simple yet effective way is to plate the vermicelli noodles first, then top them with the beef and vegetable mixture. Garnishing with fresh herbs like cilantro or green onions adds a pop of freshness. For a bit of crunch, sprinkle some toasted sesame seeds on top. If you’re looking for variations, feel free to switch up the vegetables based on what you have on hand. Broccoli, snap peas, and carrots all work well in this dish. If you want to add a bit of heat, incorporating sliced chili peppers or a drizzle of sriracha can spice things up. For those who prefer a different protein, chicken or tofu can be great substitutes. You can also try using rice noodles instead of vermicelli for a different texture. Experimenting with sauces like teriyaki or oyster sauce can also give your stir fry a unique twist.
Frequently Asked Questions
What can I substitute for sirloin steak?
If sirloin isn’t available, flank steak or ribeye works well too. Just make sure to slice it thinly against the grain for tenderness.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan to keep the noodles from getting too mushy.
Can I make this recipe ahead of time?
You can prep all your ingredients ahead of time, like slicing the beef and veggies. Just wait to cook it until you’re ready to eat, since stir frying is super quick.
What can I serve with this beef stir fry?
This dish pairs nicely with a simple side salad or steamed broccoli. You could also serve it with some fresh cilantro or lime wedges to brighten up the flavors.
What are some common mistakes to avoid?
One big mistake is overcrowding the pan. If you add too much beef at once, it won’t sear properly and may end up steaming instead.
Beef Stir Fry with Vermicelli Noodles
Ingredients
- 500 g 1 lb sirloin or rump steak
- 1 tablespoon soy sauce
- 1 egg white lightly beaten
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon grated fresh ginger
- ¼ teaspoon five spice powder
- 1 small green bell pepper cubed
- 1 small red yellow or orange bell pepper, cubed
- 2 sticks celery thinly sliced
- 425 g 131/2oz can whole baby corn, drained and cut into halves
- 2 tablespoon oyster sauce
- 5 oz vermicelli bean thread noodles, soaked in hot water until soft and then drained
Instructions
- Trim the meat of any fat and sinew, and slice into long, thin strips. Combine the soy sauce, egg white, cornstarch and ground pepper; add the meat, stirring to coat.
- Heat 1 tablespoon oil in a wok. Add the ginger, five spice powder, bell peppers, celery and corn. Stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and set aside.
- Heat the remaining oil and cook the meat quickly over high heat until browned but not cooked through.
- Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until meat is cooked. Stir in vermicelli. Continue stirring until noodles are fully incorporated and cooked.
- Remove from heat and serve immediately. Enjoy!
Notes
Nutrition
What a nice dinner idea. Thanks!!
My pleasure 🙂