Easy Beef Stir Fry with Noodles

Total time 30 mins
15 mins preparation time
15 mins cooking time

This simple beef stir fry recipe combines thinly sliced rump steak, vegetables and noodles in a delicious soy, ginger and garlic sauce. Instead of rump you could use beef labelled ‘stir fry strips’ or ‘minute’ steak

Ingredients

4 portion(s)
250 g
egg noodles
200 g
lean beef rump steak, cut into thin strips
3 tbsp
cornflour
2 tbsp
vegetable oil
225 g
can sliced water chestnuts, drained
1 
small red pepper, deseeded and sliced
1 
small yellow pepper, deseeded and sliced
1 
head broccoli, cut into small florets
4 
spring onions, sliced
Sesame seeds, to garnish (optional)

Sauce:

1 tbsp
vegetable oil
3 
cloves garlic, finely chopped
 ¼ tsp
ginger paste
100 ml
water
2 tbsp
brown sugar

Preparation

Step 1

Cook the egg noodles according to the pack instructions, then drain.

Step 2

Toss the strips of beef in the cornflour and set aside.

Step 3

Meanwhile, prepare the sauce. Put the vegetable in a small saucepan set over a medium heat. When the oil is hot, lightly fry the garlic for 1 minute, then add the ginger paste and cook for 30 seconds. Add the water, Kikkoman Soy Sauce and brown sugar to the pan and simmer for 5 minutes or until the sauce begins to thicken. Keep warm while preparing the rest of the ingredients.

Step 4

For the stir fry, put the vegetable oil in a wok or large non-stick frying pan set over medium-high heat. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be crisp on the outside, but not cooked throughout. Transfer the seared beef to a plate. If the wok has a lot of oil in it, remove all but 1 tbsp.

Step 5

Add the water chestnuts, peppers, broccoli and most of the spring onions and sauté for 2-3 minutes before returning the beef to the wok. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Toss through the noodles and serve garnished with the remaining spring onions and sesame seeds, if liked.

Recipe-ID: UK27

Recipe as PDF

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Cook the egg noodles according to the pack instructions, then drain.

Toss the strips of beef in the cornflour and set aside.

Meanwhile, prepare the sauce. Put the vegetable in a small saucepan set over a medium heat. When the oil is hot, lightly fry the garlic for 1 minute, then add the ginger paste and cook for 30 seconds. Add the water, Kikkoman Soy Sauce and brown sugar to the pan and simmer for 5 minutes or until the sauce begins to thicken. Keep warm while preparing the rest of the ingredients.

For the stir fry, put the vegetable oil in a wok or large non-stick frying pan set over medium-high heat. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be crisp on the outside, but not cooked throughout. Transfer the seared beef to a plate. If the wok has a lot of oil in it, remove all but 1 tbsp.

Add the water chestnuts, peppers, broccoli and most of the spring onions and sauté for 2-3 minutes before returning the beef to the wok. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Toss through the noodles and serve garnished with the remaining spring onions and sesame seeds, if liked.

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Click on the number of stars you want to give: the more the better!

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