Beef Noodle Stir Fry

Name: Beef Noodle Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 500g beef skirt or rump steak; 3 tsp Gewürzhaus Stir Fry Blend; 2 tsp vegetable oil; 1½ tbsp light soy sauce; 1 tsp cornflour; ½ tsp baking soda; ½ cup soy sauce; ¼ cup Shaoxing wine; 1 tbsp sesame oil; 2 tbsp maple syrup or honey; 1 tbsp rice wine vinegar; 1½ tbsp Gewürzhaus Stir Fry Blend; 2 tbsp cornflour; 2–3 tbsp vegetable oil; 1 tsp fresh ginger, grated; 1 tsp fresh garlic, grated; 3–4 cups of mixed vegetables; 500g medium or thick fresh noodles; Sliced red chilli or spring onion, for garnish

Easy

Beef Noodle Stir Fry

Rated 3.6 stars by 8 users

Cuisine

Asian

Servings

Prep Time

20 minutes

Cook Time

20 minutes

A quick, high-heat stir fry built on tender beef slices, fresh vegetables and glossy noodles coated in a rich stir fry sauce. Our Stir Fry Blend is a brilliant complement to soy-forward sauces, helping to add depth and balance to this easy weeknight dish.

Ingredients

500g beef skirt or rump steak

Marinade

3 tsp Gewürzhaus Stir Fry Blend
2 tsp vegetable oil
1½ tbsp light soy sauce
1 tsp cornflour
½ tsp baking soda

All Purpose Stir Fry Sauce

½ cup soy sauce
¼ cup Shaoxing wine
1 tbsp sesame oil
2 tbsp maple syrup or honey
1 tbsp rice wine vinegar
1½ tbsp Gewürzhaus Stir Fry Blend
2 tbsp cornflour

Stir Fry

2–3 tbsp vegetable oil
1 tsp fresh ginger, grated
1 tsp fresh garlic, grated
3–4 cups of mixed vegetables
500g medium or thick fresh noodles
Sliced red chilli or spring onion, for garnish

Directions

Slice the beef thinly against the grain. Combine all the marinade ingredients in a bowl and mix well, then add the beef and stir to coat. Set aside at room temperature for 30 minutes.
Meanwhile, combine all the stir fry sauce ingredients in a jar, seal and shake well until the cornflour and maple syrup or honey are fully dissolved. Set aside.
Slice your vegetables into thin, bite-sized pieces. You can use whichever vegetables you like, such as snow peas, capsicum or even mushrooms. Set aside.
Bring a large pot of water to the boil. Cook the noodles in the boiling water according to packet instructions, then drain and rinse under cold water to remove excess starch. Set aside.
Heat 2–3 tbsp of oil in a wok or large deep pan over medium-high heat. Add the ginger and garlic and cook for 1 minute. Add the beef and cook for 1–2 minutes, stirring constantly, then add the sliced vegetables and cook for a further 2–3 minutes.
Add ½ cup of the stir fry sauce along with the cooked noodles. Toss over medium heat until the sauce is evenly distributed and the noodles are glossy, adding a splash more water if needed. Garnish with spring onion and chilli slices and serve immediately.
Recipe note: Stir fry sauce makes 300ml. Any excess can be stored in an airtight jar in the fridge for up to 4 weeks.