Beef and Rice Noodle Stir-Fry with Star Anise and Lime
Thin slices of beef sirloin browned hard and tossed with soaked rice noodles, crisp bean sprouts and a bright lime and coriander finish. A warm, toasty stir-fry that stays light and high in protein.
- Total
- 37 min
- Prep 15 · Cook 12 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Deglazing
- Savory
- No rush
- Asian
- Stovetop
- Oven
Instructions
-
Boil the kettle or heat 1 l water in a small pot until steaming but not boiling. Put the rice noodles in a heatproof bowl, pour the hot water over them and soak for 8 minutes, until pliable but still slightly firm. Drain well and set aside.
~8 min
Soaking noodles in hot but not boiling water rehydrates them without making them mushy, keeping them firm for stir-frying.
-
While step 1 waits
While the noodles soak, set a large frying pan over medium heat and add 1 tbsp oil. Add 1 star anise and toast for 1 minute, until fragrant. Remove and discard the star anise, leaving the flavoured oil in the pan.
~1 min
Toasting star anise in oil releases its fat-soluble flavour compounds, infusing the oil with warm aroma.
Toasting the star anise in the oil first draws out its warm, liquorice-like aroma, which then perfumes the beef as it cooks.
-
Pat the 150 g beef sirloin dry with kitchen paper and slice it thinly against the grain. Season with 0.25 tsp salt and 0.25 tsp black pepper. Raise the pan to high heat and cook the beef in a single layer for 2 minutes without moving it, then stir for 1 minute more until browned but still pink inside. Transfer the beef to a plate.
~3 min
Drying the beef ensures a hard sear and browning, while cooking without moving allows a crust to form.
Slice the beef as thinly as you can while it is still cold from the fridge; it cooks faster and stays tender.
Searing Get the pan very hot and pat the meat dry. Cook without moving to form a brown crust; avoid crowding so it sears, not steams.
-
Pour 80 ml beef stock into the hot pan and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes until the liquid reduces by half and looks glossy.
~2 min
Adding stock and scraping dissolves the browned bits, which are packed with flavour, into the sauce.
Deglazing Pour liquid into the hot pan and scrape the browned bits immediately. Simmer briefly to dissolve them into the sauce for extra flavour.
-
Add the drained rice noodles and 60 g bean sprouts to the pan. Toss for 1 minute over high heat until the noodles are coated and the sprouts just start to soften. Return the beef and any resting juices to the pan and toss for 30 seconds, just until the beef is warmed through.
~1 min
-
Squeeze the juice of 1 lime over the pan and toss once. Tear 10 g coriander leaves over the top and serve straight away.
~1 min