Beef and snow pea stir-fry with crunchy noodles

Beef and snow pea stir-fry with crunchy noodles

The crunchy noodles make this yummy beef stir-fry a little different, add them at the last minute so they don’t go soggy. It’s a dish the kids will love!

Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g beef rump
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 pkt ‘two-minute’ style noodles
  • 250 g snow peas
  • 1 medium carrot, cut into thin strips
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce

Method

1.
Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside.
2.
Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3.
Reheat the wok, add remaining oil and heat. Add the snow peas and carrot, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
4.
Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.
Serving suggestion: Serve with rice.

Essential Tips

  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
  • Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

Beef and snow pea stir-fry with crunchy noodles

Beef and snow pea stir-fry with crunchy noodles
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