Beef Stir Fry with Rice Noodles Served in an Egg Net

by Zarina
Beef Stir Fry with Rice Noodles Served in an Egg Net

The egg net is obviously no necessity for this dish, but how fabulous does it look?  This was kind of a Thai-inspired dish I threw together using some thinly sliced rolled hot pot beef I found in the back of the freezer, which needed using up, but you could use any thin-sliced beef.  Again, a super easy one that only takes about half an hour to throw together.

The beef is marinated for 5 minutes in soya, oil, and cornflour and then wok-fried until almost done.  A quick sauce is mixed together using pantry ingredients of soya sauce, oyster sauce, sugar, fish sauce, garlic, and white pepper.  I stir-fried baby corn, Brussels sprout tops, and garlic, then added cooked rice noodles, the sauce, and the beef back into the wok.  Such a quick and easy stir fry is so versatile to change up to suit your tastes, replace the beef with chicken, pork, or tofu, and change up the veggies to whatever you like or have lurking in; the fridge!

I know Brussels sprout tops are seasonal, so you can replace these with any spring greens you like.  I made the egg net by beating eggs and transferring them to a squeezy bottle, then drizzling the egg into a frying pan in a circular motion… so fun!

Beef Stir Fry with Rice Noodles Served in an Egg Net

Beef Stir Fry with Rice Noodles Served in an Egg Net

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Thinly sliced Beef
  • 1 tsp Cornflour
  • 1 tbsp Soya sauce (I used Thai, but any soya is fine)
  • 1 tsp Oil
  • 100g Baby Corn sliced diagonally into 1” pieces
  • 150g Brussels sprout tops cut into thin strips (or any spring green)
  • 1 tbsp Oyster sauce
  • ½ tsp Sugar
  • 2 tbsp Soya Sauce (I used Thai, but any soya is fine)
  • 1 tsp Fish sauce
  • ¼ tsp Ground white pepper
  • 200g Rice noodles
  • Cooking oil
  • 6 Garlic cloves sliced thin
  • 4 Large Eggs
  • Garnish: Fresh coriander and red chillis


  1. Place the thinly sliced beef in a bowl and marinate with the soya sauce, cornflour, and oil; set aside.
  2. Cook noodles according to packet instructions and toss with 1 tsp oil, set aside.
  3. Mix the oyster sauce, sugar, soya sauce, fish sauce, and white pepper in another bowl.
  4. Add some oil in a wok on medium-high heat; once the wok is hot, add the beef and stir fry until almost done. Remove it back into the marinade bowl.
  5. Add a little more oil to the wok and stir fry the garlic for a minute until aromatic; add the greens and baby corn wok fry for 3-4 minutes, constantly stirring, so the garlic does not burn.
  6. Add the rice noodles and the sauce into the wok and mix everything.
  7. Add the beef back and stir fry for another couple of minutes until the noodles get slightly .caramelized
  8. IF MAKING EGG NET: Beat the eggs in a bowl, season with a pinch of white pepper, and transfer to a squeezy bottle
  9. Heat a little oil in a frying pan, and once hot, drizzle 1/4 of the egg into the pan in circular motions to create the ‘net’ effect, lower the heat and cook until done; carefully slide onto a plate, repeat making the other 3 omelette nets.
  10. Transfer the egg nets to a plate, fill half with the beef noodles, and fold over the top of the egg net
  11. Garnish with fresh coriander and red chillis
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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