Sizzling sesame beef stir-fry

This delicious stir-fry takes minutes to make using thick, fresh hokkien noodles.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Sizzling sesame beef stir-fry
  • 1 tablespoon brown sugar
  • 1/4 cup (60ml) salt-reduced soy sauce
  • 2 tablespoon hoisin sauce
  • 2 tablespoon rice wine vinegar
  • 1 1/2 tablespoon sesame oil
  • 2 clove garlic, crushed
  • 600 gram beef scotch fillet, trimmed, sliced very thinly
  • 450 gram packet thick fresh hokkien noodles
  • 1 1/2 tablespoon peanut oil
  • 1 white onion, cut into thick wedges
  • 1 carrot, thinly sliced crossways
  • 1 small red capsicum, thinly sliced
  • 120 gram snow peas, trimmed
  • 1 bunch baby bok choy, trimmed, leaves separated
  • 1 1/2 tablespoon sesame seeds, toasted
  • green onion, curled, to serve (see tip)


Sizzling sesame beef stir fry
  • 1
    Whisk sugar, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a jug. Place beef in a glass bowl. Pour half of sauce mixture over beef; stir to combine. Cover. Refrigerate 30 minutes, to marinate.
  • 2
    Meanwhile, place noodles in a large heatproof bowl; cover with boiling water. Stand 2 minutes, until softened. Stir with a fork to separate. Drain.
  • 3
    Heat half of peanut oil in a wok on high, swirling to coat. Drain beef from marinade; discard marinade. Stir-fry beef, in batches, 1-2 minutes, until browned. Transfer to a plate.
  • 4
    Add remaining peanut oil to wok. Add white onion and carrot; stir-fry 2 minutes. Add capsicum; stir-fry 2 mins. Add snow peas and bok choy; stir-fry 1 minute.
  • 5
    Return beef to wok with noodles and remaining sauce mixture. Stir-fry 1-2 minutes, until heated through. Sprinkle over sesame seeds. Top with green onion curls, to serve.


To make green onion curls, slice 1 green onion into long, thin strips. Place in iced water in fridge for 10 mins, until curled. You can also use rump or blade steak for this stir-fry, if preferred.

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