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Beef stir-fry with fresh rice noodles

Beef stir-fry with fresh rice noodles



Prep Time


Cook Time



beef rump

1 tbsp brown sugar

2 tbsp oil

500 g pkt fresh rice noodles

2 tsp sesame oil

1 bunch baby bok choy, washed and separated into leaves

2 tbsp oyster sauce

1 tbsp soy sauce

2 tsp sesame seeds, toasted

sliced fresh red chilli, (optional)


  • Cut the beef across the grain into thin sliips. Rub the brown sugar into the beef sliips, 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
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat 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
  • Return 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
  • Serving suggestion: Serve with shredded ginger and spring onions


  • 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 sliips
  • 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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