• Beef with noodles (One World Kitchen)Source: One World Kitchen

There are many versions of beef with rice noodles in Chinese cuisine, but they all have one thing in common: they're all equally hearty and comforting on a cold night! 






Skill level

Average: 4.3 (9 votes)


  • 250 g beef flank steak, sliced thinly
  • ½ tsp baking soda
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tbsp Shaoxing wine 
  • 2 tbsp fermented black beans, rinsed
  • 1½ tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp minced ginger 
  • 2 garlic cloves, minced
  • 3 tbsp vegetable oil 
  • 500 g fresh broad rice noodles 
  • 2 tbsp chopped fresh coriander, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a mixing bowl, combine beef slices and baking soda, and stir to coat. Add soy sauce, 1 tsp cornstarch, and 2 tsp Shaoxing wine. Mix gently until coated. Set aside.

Drain the fermented black beans. Mash them using the back of a spoon.

In a separate bowl, mix together oyster sauce, sesame oil, sugar, remaining cornstarch, and remaining Shaoxing wine.

Heat 2 tsp (10 ml) of the vegetable oil in a wok over medium-high heat, and add ginger and garlic. Cook for 2 minutes. Add marinated beef. Cook for 3-4 minutes, or until slightly browned. Add mashed black beans, and cook for 2-3 minutes. Add sauce mixture to the beef and black bean mixture, and reduce heat to medium-low. 

Meanwhile, in a separate wok, heat remaining oil over medium-high heat. Add noodles, and cook for 3-4 minutes, or until the edges start to crisp up. Transfer beef and black bean mixture to noodles, and toss to coat. Cook for 1 minute, and remove from heat.

Serve garnished with coriander.