Beef mee goreng

  • 25 mins cooking
  • Serves 4
  • Print


Beef mee goreng
  • 600 gram hokkien noodles
  • 1 tablespoon peanut oil
  • 3 eggs, beaten lightly
  • 500 gram beef strips
  • 2 clove garlic, crushed
  • 2 centimetre piece fresh ginger, grated
  • 500 gram baby buk choy, chopped coarsely
  • 4 green onions, sliced thinly
  • 1/4 cup coarsely chopped fresh coriander
  • 2 tablespoon dried shrimp
  • 1/4 cup (60ml) kecap manis
  • 2 teaspoon sambal oelek
  • 1/4 cup (60ml) beef stock
  • 1/2 cup (75g) roasted unsalted peanuts, chopped coarsely


Beef mee goreng
  • 1
    Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.
  • 2
    Heat half of the oil in large wok. Pour half of the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat with remaining egg.
  • 3
    Heat remaining oil in wok; stir-fry combined beef, garlic and ginger, in batches, until beef is browned all over and just cooked through.
  • 4
    Place buk choy in same wok; stir-fry until just wilted. Return beef to pan with noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.

More From Women's Weekly Food