Thai spicy beef & noodle stir-fry

Fragrant and spicy Thai beef and noodle stir-fry from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Thai spicy beef & noodle stir-fry
  • 200 gram dried rice noodles
  • 1 tablespoon peanut oil
  • 500 gram rump steak, sliced thinly
  • 3 clove garlic, crushed
  • 2 fresh small red chillies, chopped finely
  • 2 tablespoon fish sauce
  • 2 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 4 kaffir lime leaves, shredded
  • 3 tomatoes (450g), chopped finely
  • 1/4 cup fresh coriander leaves


Thai spicy beef & noodle stir-fry
  • 1
    Cook noodles according to directions on packet; drain.
  • 2
    Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.
  • 3
    Heat remaining oil in wok; stir-fry garlic and chilli until fragrant. Add sauces, sugar and lime leaves; stir-fry until combined.
  • 4
    Return beef to wok with noodles and tomato; stir-fry until tomato starts to soften and is heated through. Serve stir-fry topped with coriander.

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