Recipe

Beef and noodle stir-fry

This beef and noodle stir fry is delicious and can be on the table in just over 30 minutes. Serve with lime cheeks and a bowl of thinly sliced red thai chilli so the family can adjust the heat according to individual taste.

  • 35 mins cooking
  • Serves 4
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Ingredients

Beef and noodle stir-fry
  • 250 gram rice stick noodles
  • 2 teaspoon peanut oil
  • 500 gram beef eye fillet, sliced thinly
  • 1 tablespoon finely chopped lemon grass
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) lime juice
  • 1 tablespoon fish sauce
  • 100 gram baby rocket leaves
  • 1 cup (80g) bean sprouts
  • 1/2 cup loosely packed fresh coriander leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 3 green onions, sliced thinly
  • 1 lebanese cucumber, sliced thinly

Method

Beef and noodle stir-fry
  • 1
    Place noodles in a large heatproof bowl, cover with boiling water; stand 5 minutes or until tender, drain.
  • 2
    Heat half the oil in wok; stir-fry beef, in batches, until browned. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry lemon grass and garlic until fragrant. Return beef to wok with juice and sauce; stir-fry until heated through. Add noodles; stir-fry until combined. Stir in remaining ingredients; serve immediately.

Notes

Rice stick noodles, also known as sen lek (Thai) and ho fun (Chinese), are wide, flat noodles made from rice flour. Dried noodles must be softened in boiling water before use. For a more Asian influence, substitute baby tatsoi leaves or chinese water spinach for the rocket. Baby spinach leaves could also be used.

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