Beef, vegie and noodle stir-fry

Beef, vegie and noodle stir-fry


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


  • Cut the beef across the grain into thin sliips. Add a little oil to the beef sliips, mix well
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • 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
  • 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


  • 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
  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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