Beef, vegie and noodle stir-fry

Beef, vegie and noodle stir-fry

One for kids, the tasty beef and slippery noodles are a winner. Spice it up with chilli sauce on the side for adults.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g beef rump
  • 2 tsp oil
  • 450 g pkt hokkien noodles, separated
  • 1 medium carrot, cut in fine shreds
  • 1 red capsicum, cut in fine shreds
  • 425 g can baby corn spears, finely sliced
  • 250 g snow peas, chopped
  • ⅓ cup oyster sauce
  • 2 tbsp soy sauce
  • ½ cup beef stock or water

Method

1.
Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
2.
Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3.
Reheat the wok, add the oil and heat. Add the carrot and capsicum. Stir-fry for 1 minute. Add the corn and snow peas, stir-fry for 30 seconds.
4.
Add the noodles, stir-fry until noodles are hot. Return the beef to the wok, add the combined sauces and stock, toss to warm through. Serve immediately.

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, vegie and noodle stir-fry

Beef, vegie and noodle stir-fry
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From The Community

Phoebe Watts
Jul 07, 2017 #

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Phoebe Watts
Jul 07, 2017 #

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