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Beef stir-fry with fresh rice noodles

Serves

4

Prep Time

5

Cook Time

15

Ingredients

beef rump
1 tbspbrown sugar
2 tbspoil
500 g pktfresh rice noodles
2 tspsesame oil
1bunch baby bok choy, washed and separated into leaves
2 tbspoyster sauce
1 tbspsoy sauce
2 tspsesame seeds, toasted
sliced fresh red chilli, (optional)

Method

1Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Rinse the rice noodles under hot water, gently separate. Pan-fry or steam the noodles until hot, drizzle with sesame oil. Set aside.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Reheat the wok, add remaining oil and heat. Add the bok choy, and stir-fry for 2 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
4Return the beef to the wok, toss to combine. Place rice noodles on serving plate, add beef stir-fry. Sprinkle with sesame seeds and sliced red chilli if desired.
5Serving suggestion: Serve with shredded ginger and spring onions.

Tips

Coat the meat in oil instead of adding oil to the wok. You use less oil this way. 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.
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.

Recipe suggessions based on what you have in your fridge.

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