Dinner · 30 min · chinese

Wok-Seared Beef with Wide Rice Noodles

This is the kind of Chinese dinner you’ll make on repeat — flank steak and wide rice noodles, 30 minutes, big payoff. Each serving lands at 580 calories with 30g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Flank steak
• 12 oz Wide rice noodles
• 2 cups Bean sprouts
• 4 Scallions
• 3 tbsp Oyster sauce
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil

Steps

1. Slice the flank steak thinly against the grain — look for the lines in the meat and cut across them for tenderness.
2. Toss with 1 tablespoon of the soy sauce and the sesame oil; marinate 10 minutes.
3. Soak or boil the wide rice noodles according to the package until just pliable; drain well.
4. Heat a wok until smoking and sear the beef in a single layer, 1 minute per side; set aside.
5. Add the noodles and let them sit undisturbed 2 minutes per side so they char — that smoky crust is the whole point.
6. Return the beef with the oyster sauce, remaining soy, sprouts, and scallions.
7. Toss 1 minute until everything is glossy and heated through.
8. Serve immediately, while the noodles are still springy.

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