Beef stir-fry with noodles
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Time to make:
$3.70 per serve
(at time of publication)
Full ingredients list:
- 250g rice stick noodles
- 2 teaspoons sesame oil
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon lime juice, plus lime wedges, to serve
- 1/2 teaspoon brown sugar
- 1 bunch gai lan (Chinese broccoli), trimmed, washed
- 400g rump steak, trimmed, sliced
- 1 white onion, cut into thin wedges
- 3cm-piece ginger, peeled, cut into thin matchsticks
- 1 red capsicum, seeded, sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Place noodles into a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Rinse under cold running water, drain well and toss with 1 teaspoon of the sesame oil.
Step 2 Combine soy sauce, lime juice and sugar in a small bowl and stir until sugar dissolves. Cut gai lan into 5cm lengths, separating stalks and leaves. (Cut stalks in half lengthwise if they're thick.)
Step 3 Heat remaining oil in a large wok over high heat. Stir-fry beef in batches, for 1-2 minutes or until browned. Transfer to a bowl.
Step 4 Return wok to high heat. Add onion and ginger and stir-fry for 102 minutes or until onion softens. Add gai lan stalks and 2 tablespoons water and stir-fry for 1 minute. Add gai lan leaves and capsicum and stir-fry for a further minute. Add noodles, beef and soy sauce mixture to pan and toss for 1-2 minutes or until everything is heated through and coated in sauce. Serve immediately with extra lime wedges, if desired.
Partially freezing the beef will make it easier to slice thinly.
About this recipe
First published: July 2008