Stir-Fried Beef with Onions and Rice Noodles

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A stir-fry made with filet mignon may seem extravagant, but the beef cooks beautifully in a hot wok and never toughens. To make this a little more economically, use filet tails, which are about a third of the price.

Cooking Method:
Stir Frying Stir Frying
Prep Time :
45 min - 60 min
Servings :
  • Ingredients
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    12 oz. dried rice noodles
    5 tbsp. canola or peanut oil
    6 tbsp. sesame oil
    2 1/2 lbs. Filet Tails or USDA Prime Dry-Aged Minute Steaks cut into 2 to 3 inch-long strips about 1/2 inch thick
    or (2.5 lbs.) Beef Strips
    1 large white onion, halved and thinly sliced
    1 large leek, white part only, rinsed, halved, and very thinly sliced
    5 to 6 green onions, cut diagonally into 1/2-inch-long pieces
    1 red bell pepper, seeded, deribbed, and cut into slices
    1 green bell pepper, seeded, deribbed, and cut into slices
    5 cloves garlic, minced
    1/2 cup rice wine vinegar
    3 tbsp. soy sauce
    3 tbsp. tamari sauce
    3 tbsp. fish sauce
    2 tbsp. minced fresh ginger
    1 tsp. cornstarch, optional
    3 tbsp. chopped fresh cilantro


    In a large saucepan of boiling water, cook the noodles for 2 to 3 minutes, or until tender. Drain and rinse in cold water. Cut into 2 to 3 inch-long pieces. Set aside.
    In a wok or large sauté pan, heat 3 tablespoons of the canola oil and 1 tablespoon of the sesame oil over medium-high heat and stir-fry the beef strips for 2 to 3 minutes, or until browned. Remove the beef and set aside.
    Add the onion, leek, and green onions and stir-fry for 3 to 4 minutes, or until the onions begin to soften. Add the bell peppers and cook for about 2 minutes, or until they begin to soften. Add half of the minced garlic and stir-fry about 2 minutes longer.
    Pour the remaining 2 tablespoons of canola oil into the pan and return the beef. Stir-fry for 4 to 5 minutes, or until lightly browned and cooked through.
    Add the remaining 5 tablespoons of sesame oil, the vinegar, soy sauce, tamari sauce, fish sauce, ginger, and remaining minced garlic and stir-fry for 3 to 4 minutes, tossing the ingredients and scraping the bottom of the wok to remove any browned bits.
    Add the noodles and toss to mix and heat through. If the sauce is too thin, stir in a teaspoon of cornstarch. Divide evenly among bowls and garnish with cilantro.