Guo Qiao Mi Xian - Stir-Fried Rice Noodles with Beef

Ingredients

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 300g (10.6 oz) beef tenderloin or sirloin, thinly sliced 300g (10.6 oz) beef tenderloin or sirloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 scallions, sliced 2 scallions, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce 1 teaspoon dark soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/4 cup beef broth 1/4 cup beef broth
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over high heat.
3. 3.
   Add the minced garlic and sliced onion to the wok and stir-fry for 1 minute until fragrant.
4. 4.
   Add the beef slices and stir-fry for 2-3 minutes until browned and cooked through.
5. 5.
   Push the beef to one side of the wok and add the julienned carrot, bean sprouts, and sliced scallions. Stir-fry for 2 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and beef broth. Pour the sauce over the ingredients in the wok and toss everything together.
7. 7.
   Add the cooked rice noodles to the wok and stir-fry for an additional 2 minutes, ensuring the noodles are evenly coated with the sauce.
8. 8.
   Drizzle the lime juice over the noodles and give it a final toss.
9. 9.
   Transfer the Guo Qiao Mi Xian to a serving plate, garnish with fresh cilantro, and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Ensure not to overcook the rice noodles as they can become mushy. Follow the package instructions for the recommended cooking time.
• Beef — For the best results, slice the beef against the grain to ensure tenderness.
• Bean sprouts — Rinse the bean sprouts thoroughly and remove any brown or wilted ones before using.

Tips & Tricks

• To add extra heat, you can include sliced red chili peppers or a dash of chili oil.
• Customize the vegetable selection by adding bell peppers, mushrooms, or snow peas.
• For a vegetarian version, substitute the beef with tofu or tempeh.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce mixture.
• To achieve the sizzling effect, serve the Guo Qiao Mi Xian on a hot cast-iron plate.

Serving advice

Serve Guo Qiao Mi Xian hot, straight from the sizzling plate. Accompany it with lime wedges for an extra burst of tanginess. This dish is best enjoyed immediately after cooking to savor the flavors and textures at their peak.

Presentation advice

Present Guo Qiao Mi Xian on a sizzling hot plate to create an enticing visual appeal. Garnish the dish with a generous sprinkle of fresh cilantro for a pop of green color. The vibrant combination of colorful vegetables and tender beef on a sizzling plate will surely impress your guests.