Beef & Noodle Stir Fry

Ingredients

• 220 grump or sirloin steak
• 120 g dry (or 240 g fresh)egg noodles
• 150 gmixed stir-fry vegetables
• 2 slicesginger
• 2 clovesgarlic
• 2 tbspoil
• 1 tbsplight soy sauce
• 1 tspsesame oil
• ¼ tspbicarbonate of soda
• 2 tsppotato or cornflour
• 1 tspsugar
• 4 tbspoyster sauce
• 2 tbsplight soy sauce
• 2 tspdark soy sauce
• 1 tbspsugar
• 2 tbsprice vinegar
• 1 tspblack pepper

Instructions

1. 1

   Soak the noodles

   Cover the dry egg noodles with hot water and soak for 10–15 minutes, or follow the packet instructions. Drain well and set aside.

2. 2

   Marinate the beef

   Slice the steak thinly and mix it with the beef marinade ingredients: 1 tbsp light soy sauce, 1 tsp sesame oil, ¼ tsp bicarbonate of soda, 2 tsp potato or cornflour and 1 tsp sugar. Leave to marinate for 10–15 minutes.

3. 3

   Mix the sauce

   Combine the oyster sauce, 2 tbsp light soy sauce, dark soy sauce, 1 tbsp sugar and rice vinegar in a small bowl. Set aside.

4. 4

   Fry the aromatics

   Heat a pan over medium heat. Add the garlic and stir for a few seconds, then add the ginger and stir for a few seconds more.

5. 5

   Cook the beef

   Add the marinated beef and stir-fry for 1–2 minutes, until it changes colour.

6. 6

   Add noodles and sauce

   Add the noodles, pour in the sauce mixture and stir-fry for 1 minute.

7. 7

   Cook the vegetables

   Add the mixed vegetables and stir-fry for 2–3 minutes, until the ingredients are combined with the sauce.

8. 8

   Finish and serve

   Stir in 1 tsp sesame oil and 1 tsp black pepper. Mix well and serve.

What is beef and noodle stir-fry?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly in a hot pan while being moved around. This version pairs sliced steak and egg noodles with vegetables and a savoury sauce.

Thinly cut beef, a brief marinade and a short cooking time help keep the meat tender, while the sauce brings together oyster sauce, soy, sugar and rice vinegar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 34g protein, 46g carbs, 22g fat.

The noodles supply most of the carbohydrates, while the steak contributes protein and the oil, sesame oil and sauce account for much of the fat. The vegetables add volume; serve alongside extra greens if you want to balance the plate without adding more noodles.

Choosing the beef

Cut: Rump or sirloin both suit a quick stir-fry. Slice across the grain into thin strips so the beef cooks quickly and is easier to bite.

Marinade: The listed soy sauce, sesame oil, bicarbonate of soda, cornflour or potato starch, and sugar coat the beef before it hits the pan. Give it the full 10–15 minutes to marinate while you prepare the other ingredients.

Getting the noodles right

Dry noodles: Soak them in hot water for 10–15 minutes, checking the packet for any different instructions. Drain them thoroughly so excess water does not dilute the sauce.

Fresh noodles: Use 240 g instead of 120 g dry noodles. Follow the packet instructions for preparing them before adding them to the pan.

Cooking in stages

Aromatics: Add the garlic first, then the ginger, stirring each for only a few seconds. This brief start releases their aroma without leaving them in the pan too long.

Beef: Stir-fry the marinated slices for 1–2 minutes, until their colour changes. The beef will continue cooking as it is tossed with the noodles and vegetables.

The sauce and vegetables

Sauce: Mix the oyster sauce, two types of soy sauce, sugar and rice vinegar before cooking. Having it ready makes it easier to add evenly when the noodles go into the pan.

Vegetables: Add the mixed vegetables after the noodles and sauce, then cook for 2–3 minutes. Stop when they are heated through and the sauce coats the ingredients.

Serving the stir-fry

Finish with the sesame oil and black pepper, mixing them through just before serving. Divide the stir-fry between two bowls while it is hot.

For a fuller meal, serve it with a simple side of steamed greens or sliced cucumber. Keep extra sauces on the side so the stir-fry does not become overly salty.

Recipe notes & tips

• Slice the steak thinly across the grain for tender, quick-cooking pieces.
• Mix the sauce before heating the pan so it is ready when needed.
• Drain the noodles well to keep the sauce from becoming watery.
• Cut the vegetables into similar-sized pieces so they cook at a similar pace.
• Keep the garlic and ginger moving in the pan so they do not catch.

Variations

• Use fresh noodles: Swap 120 g dry noodles for 240 g fresh noodles.
• Change the vegetables: Use another mixed stir-fry selection in the same 150 g amount.
• Add chilli: Stir sliced fresh chilli into the pan with the garlic for heat.
• Use chicken: Substitute thinly sliced chicken for the steak and cook it through before adding the noodles.
• Make it gluten-free: Choose suitable noodles and check that the soy and oyster sauces are labelled gluten-free.

Common mistakes to avoid

• Thick beef slices: They take longer to cook and can turn chewy; slice the steak thinly across the grain.
• Skipping the marinade: The beef misses its coating; leave it for the full 10–15 minutes.
• Wet noodles: Extra soaking water thins the sauce; drain the noodles thoroughly before adding them.
• Overcooking the beef: It can become tough; stir-fry it for 1–2 minutes until its colour changes.
• Adding sauce too late: The noodles may not coat evenly; pour it in with the noodles and stir-fry for 1 minute.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a pan over medium heat until piping hot, stirring often; add a small splash of water if the noodles seem dry.

Frequently asked questions