Weeknight dinner can't be easier with a couple packages of rice rolls, some good beef and soy sauce. You can get better results with additions of bean sprouts, Chinese cooking wine and green onions. The combination of regular and dark mushroom soy sauces are key in this dish creating a deep umami richness that flavours the rice rolls and brings out the beef's meaty savouriness.
Beef and Soy Sauce Rice Rolls Stir-Fry
Makes 6 servings
4 cups bean sprouts
1 lb. beef flank, thinly sliced
salt and ground white pepper
1 Tbsp. Chinese cooking wine
1 Tbsp. cornstarch
2 Tbsp. cooking oil, divided
1 clove garlic, minced
2 Tbsp. Chinese cooking wine
2 pkgs. (550 g) rice rolls, cut into 1-1/2 inch pieces (find in or near the refrigerated section of an Asian supermarket- if super fresh you can find them on a table nearby)
2 green onions, cut into 2 inch pieces
1 Tbsp. Pearl River Bridge dark mushroom soy sauce
2 Tbsp. soy sauce
Marinate the beef with salt, pepper, cooking wine and cornstarch for ten minutes. Meanwhile, blanch (flash cook) beansprouts in boiling water for one minute and drain.
Heat 1 Tbsp. oil in your skillet/wok on medium-high and sauté green onions for a minute before adding the beef and garlic; let sear and stir-fry until partially cooked through. If you are using super fresh rice rolls, toss in to cook for a minute and go to*. Otherwise, remove beef onto plate and stir-fry noodles with remaining 1 Tbsp. oil in same skillet for two minutes. Add 2 Tbsp. water to steam and soften the noodles. Stir, add another 2 Tbsp. water and cook until the noodles feel slightly soft to the touch. Return beef to the skillet/wok and *toss with both soy sauces along with bean sprouts until cooked through; taste to adjust seasoning if required.
For another version try Pork and Cabbage Rice Rolls Stir-Fry or create your own with your favourite ingredients or leftover bits in your fridge!
2 Tbsp. cooking oil, divided
1 clove garlic, minced
2 Tbsp. Chinese cooking wine
2 pkgs. (550 g) rice rolls, cut into 1-1/2 inch pieces (find in or near the refrigerated section of an Asian supermarket- if super fresh you can find them on a table nearby)
2 green onions, cut into 2 inch pieces
1 Tbsp. Pearl River Bridge dark mushroom soy sauce
2 Tbsp. soy sauce
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| Chinese green vegetables yu choy to be stir-fried to serve as a side. |
Marinate the beef with salt, pepper, cooking wine and cornstarch for ten minutes. Meanwhile, blanch (flash cook) beansprouts in boiling water for one minute and drain.
Heat 1 Tbsp. oil in your skillet/wok on medium-high and sauté green onions for a minute before adding the beef and garlic; let sear and stir-fry until partially cooked through. If you are using super fresh rice rolls, toss in to cook for a minute and go to*. Otherwise, remove beef onto plate and stir-fry noodles with remaining 1 Tbsp. oil in same skillet for two minutes. Add 2 Tbsp. water to steam and soften the noodles. Stir, add another 2 Tbsp. water and cook until the noodles feel slightly soft to the touch. Return beef to the skillet/wok and *toss with both soy sauces along with bean sprouts until cooked through; taste to adjust seasoning if required.
Dinner ready in a flash!
Served with stir-fried yu choy to round out the meal and hot sauce at the table.
Loving it mom-- yummy!!
For another version try Pork and Cabbage Rice Rolls Stir-Fry or create your own with your favourite ingredients or leftover bits in your fridge!
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