Stir-fried Rice Noodles with Beef and Broccoli


Here is another Thai dish that has ‘classic South China’ written all over it. And that is fine: add a few native touches and, voila!, a savoury and satisfying dish popular throughout Thailand.


  • 225 g (8 oz) wide dried rice noodles
  • 450 g (1 lb) Chinese broccoli or ordinary broccoli
  • 450 g (1 lb) lean beef steak
  • 2 teaspoons plus 1 tablespoon light soy sauce
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 3 tablespoons groundnut (peanut) oil
  • 2 eggs, beaten
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon chilli flakes or powder
  • 3 tablespoons oyster sauce


  • 1 tablespoon groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 3 tablespoons roasted peanuts, crushed


Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

If you are using Chinese broccoli, cut into 2.5 cm (1 in) pieces. If you are using ordinary broccoli, separate the florets and peel and thinly slice the stems on the diagonal. Blanch the broccoli in a large pot of boiling salted water for 3 minutes, then drain and plunge into cold water. Drain thoroughly.

Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices 4 cm ( in) long. Put the beef slices into a bowl and add the 2 teaspoons of soy sauce, rice wine, sesame oil and cornflour. Mix well and let marinate for 20 minutes.

Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about 1 tablespoon of oil in the wok.

Reheat the wok, add the noodles and broccoli and stir-fry for 2 minutes. Then add the eggs, the remaining soy sauce, fish sauce, sugar and chilli flakes and continue to stir-fry for 3 minutes. Then add the beef and oyster sauce, mix well and stir-fry for 2 minutes more.

Turn the mixture onto a warm platter, wipe the wok clean and reheat until hot. Add 1 tablespoon of oil and stir-fry the garlic until golden brown. Remove and drain on kitchen paper. Sprinkle the garlic on top of the noodles together with the peanuts. Serve at once.