This Indonesian Bamie is a vibrant and satisfying stir-fry that brings the bold flavors of Southeast Asia to your dinner table in under 40 minutes. The dish features a delightful contrast of textures, with soft vermicelli noodles mingling with tender slices of flank steak, succulent shrimp, and crisp celery. Aromatics like minced garlic and crushed red pepper infuse the dish with warmth and depth, while salt-reduced soy sauce provides a savory umami backbone without overwhelming saltiness. It is an excellent choice for busy weeknights when you crave something hearty yet healthy. The combination of beef and seafood offers a rich protein profile, making it a complete meal that appeals to families and friends alike. Serve it hot for the best flavor experience.
Indonesian Bamie
Description
This Indonesian Bamie is a vibrant and satisfying stir-fry that brings the bold flavors of Southeast Asia to your dinner table in under 40 minutes. The dish features a delightful contrast of textures, with soft vermicelli noodles mingling with tender slices of flank steak, succulent shrimp, and crisp celery. Aromatics like minced garlic and crushed red pepper infuse the dish with warmth and depth, while salt-reduced soy sauce provides a savory umami backbone without overwhelming saltiness. It is an excellent choice for busy weeknights when you crave something hearty yet healthy. The combination of beef and seafood offers a rich protein profile, making it a complete meal that appeals to families and friends alike. Serve it hot for the best flavor experience.Ingredients
Directions
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Slice the flank steak across the grain into thin 1/8-inch strips.
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Shell and devein the shrimp, then slice each shrimp lengthwise in half.
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Trim and slice the green onions diagonally into 1/2-inch pieces.
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Cook the vermicelli noodles according to package instructions until just tender. Drain, rinse thoroughly with cold water to stop cooking, and drain well again.
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Heat a wide frying pan or wok over high heat until very hot. Add 1 tablespoon of vegetable oil.
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Add the minced garlic and crushed red pepper to the hot oil and stir-fry for about 30 seconds until fragrant.
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Add the sliced steak to the pan and stir-fry for 1 minute.
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Add the shrimp and continue cooking for about 30 seconds, until the shrimp are opaque and the steak is browned but still pink inside.
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Transfer the meat and shrimp mixture to a plate and set aside.
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Add the remaining 1 tablespoon of oil to the hot pan.
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Add the sliced celery and green onions. Stir-fry for about 1 1/2 minutes until tender-crisp.
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Add the drained vermicelli noodles and soy sauce to the pan. Toss and cook for 1 minute to combine.
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Return the meat and shrimp mixture to the pan. Toss everything together and cook for another minute until heated through and any liquid has evaporated.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 592.7kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 8.8g45%
- Cholesterol 136.2mg46%
- Sodium 866.7mg37%
- Total Carbohydrate 43.0g15%
- Dietary Fiber 6.2g25%
- Sugars 8.8g
- Protein 46.8g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your wok or pan is very hot before adding oil to prevent sticking and achieve a good sear on the meat.
Cutting the steak against the grain is crucial for tenderness, especially with flank steak.
Rinse the vermicelli with cold water after cooking to prevent clumping and stop the cooking process, keeping the noodles firm.
You can substitute the flank steak with thinly sliced chicken breast or pork if preferred.
If you prefer a spicier dish, increase the amount of crushed red pepper or add a dash of chili sauce.
This dish is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water if needed to refresh the noodles.
