Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Beef Noodle Stir-Fry



Prep Time


Cook Time



600 gbeef rump, trimmed
400 gudon noodles, separated
2 tspoil
2carrots, cut into fine shreds
1red capsicum, cut into fine shreds
1bunch choy sum, trimmed
6cm piece of ginger, cut into fine shreds
½small Chinese cabbage, finely shredded
juice of 2 limes
2spring onions, finely shredded
2 tspsesame seeds


1Cut beef across grain into thin strips. Add a little oil to beef, mix well. Heat the wok, ensure it is hot. Stir-fry beef in 2 batches, reheat wok between each batch.
2Reheat the wok, add the oil and heat. Add carrot, capsicum, choy sum and ginger. Stir-fry for 1-2 mins. Add cabbage, stir-fry for 30 seconds. Add noodles, stir-fry until noodles are hot.
3Return beef to the wok, toss to warm through, add lime juice and spring onions. Sprinkle with sesame seeds to serve.


Add oil to the beef rather than adding oil to the wok – you’ll use less oil, and the meat will brown well. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion