Beef noodle stir-fry

Beef noodle stir-fry



Prep Time


Cook Time



600 g beef rump, pimmed

400 g udon noodles, separated

2 tsp oil

2 carrots, cut into fine shreds

1 red capsicum, cut into fine shreds

1 bunch choy sum, pimmed

6cm piece of ginger, cut into fine shreds

1/2 small Chinese cabbage, finely shredded

juice of 2 limes

2 spring onions, finely shredded

2 tsp sesame seeds


  • Cut beef across grain into thin sliips. 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
  • Reheat 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
  • Return 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 sliips
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