Stir-Fried Beef and Asparagus with Flat Rice Noodles
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Stir-frying is one is the fastest ways to get dinner on the table, especially if you have a smoking hot skillet and a plethora of fresh vegetables at the ready. This recipe for stir-fried beef and asparagus with flat rice noodles (from Uyen Luu’s new cookbook, Vietnamese) is ready to eat in 35 minutes, and that includes marinating the meat.
“[This dish is] for sharing or going solo,” Luu writes. “If you do not have fresh flat rice noodles, it is delicious with rice or any kind of dried pasta. You can use all sorts of crunchy greens, like sugar snap peas, snow peas, chayote, kale, chard, zucchini, green beans or runner beans.”
Start your timer now, folks.
Recipes excerpted with permission from Vietnamese by Uyen Luu, published by Hardie Grant Books, May 2021.
1 garlic clove, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon pure maple syrup
Freshly ground black pepper, to taste
7 ounces (200g) ribeye, sirloin or rump steak, cut into ½ inch thick slices
6 ounces (160g) fresh or dry wide rice noodles
2 tablespoons vegetable oil
1 onion, sliced ¾ inch thick, divided
7 ounces (200g) asparagus, sliced lengthways into 4-inch pieces
Scant ½ cup (100ml) water or broth, divided
2 tablespoons oyster sauce, divided
2 tablespoons soy sauce
3½ ounces (100g) bean sprouts
1. Marinate the Beef: In a medium bowl, combine the garlic, oyster sauce, soy sauce, maple syrup and black pepper; add the beef and marinate for 20 minutes.
2. Cook the noodles according to the package instructions.
3. Make the Stir-Fry: Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon of vegetable oil. Add half the onion and stir-fry for about 1 minute. Add the steak, then let it sit for about 30 seconds before shaking it and stirring it, searing on both sides. Add the asparagus, 1 tablespoon of oyster sauce and a splash of water or broth, and stir-fry for about 2 minutes, or until the steak is cooked as you like it. Remove from the heat and transfer to a plate to rest.
4. Heat the same skillet over high heat again with 1 tablespoon of oil; add the rest of the onions, stirring quickly. Add the noodles, the remaining 1 tablespoon of oyster sauce and the soy sauce, and stir well for a couple of minutes. Add the bean sprouts and a dash of water or broth and stir-fry until the noodles are soft, about 1 minute more. Transfer to a serving plate. Add the beef and asparagus to the noodles and serve.