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beef

Beef, vegie and noodle stir-fry


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Serves

4

Prep Time

15

Cook Time

10

Ingredients

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
0.33 cup oyster sauce
2 tbsp soy sauce
0.5 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.

Tips

1 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.
2 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.