Bami goreng with beef strips

Ingredients

• 75 gwholemeal spaghetti
• 1 cm (7 g)ginger
• 1 clove (5 g)garlic
• 1spring onion
• 50 gcarrot
• 1½ tbsp (15 ml)olive oil
• 75 gbeef strips
• 200 gpre-cut pointed cabbage
• 1½ tbsp (15 ml)ketjap manis
• 1 tsp (5 g)sambal

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions. Meanwhile, grate the ginger, finely chop the garlic, slice the spring onion into rings and cut the carrot into thin slices.

2. 2

   Brown the beef

   Heat half the oil in a wok over a high heat. Add the beef strips and cook for 4 minutes, until cooked through. Remove them from the wok and set aside in a small bowl.

3. 3

   Stir-fry vegetables

   Heat the remaining oil in the wok. Fry the garlic and ginger for 1 minute, then add the carrot and pointed cabbage. Stir-fry for 6 minutes, until just tender but still with some bite.

4. 4

   Combine and serve

   Stir the ketjap manis, sambal and beef strips into the vegetables and heat for 1 minute. Drain the spaghetti, add it to the wok and toss everything together. Season with pepper and salt to taste, then serve on a plate or in a shallow bowl.

What is bami goreng?

Bami goreng is an Indonesian-influenced fried-noodle dish, with a name that means fried noodles. This version uses spaghetti rather than egg noodles, tossing it with beef, vegetables and a sweet, savoury sauce.

The quick cooking keeps the cabbage and carrot lively, while ketjap manis and sambal bring sweetness and heat. It is a useful format for a speedy, complete meal cooked in one wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 608 calories, 34g protein, 70g carbs, 21g fat.

The spaghetti and vegetables provide most of the carbohydrates, while the beef contributes much of the protein. Olive oil and the sweet soy sauce contribute to the fat and overall energy; serve with extra vegetables or a light side salad if you want to balance the plate with more greens.

Choose the noodles

Wholemeal spaghetti: cook it just until tender according to its packet, then drain it well so excess water does not dilute the sauce.

Timing: start the spaghetti before preparing the stir-fry, so it is ready to toss through the vegetables straight away.

Build the flavour

Ginger and garlic: grate or chop them finely so they release their flavour quickly during their brief minute in the hot oil.

Ketjap and sambal: the Indonesian sweet soy sauce adds a glossy sweetness, while sambal supplies chilli heat. Stir both through evenly before adding the noodles.

Keep the beef tender

High heat: cook the beef strips in a hot wok for the stated 4 minutes, then take them out rather than leaving them in while the vegetables cook.

Return at the end: add the beef back with the sauce and warm it for just 1 minute. This keeps it from spending the full vegetable-cooking time in the pan.

Aim for crisp-tender vegetables

Carrot and cabbage: cut the carrot thinly and stir-fry both vegetables for 6 minutes, until they are tender but still have some bite.

Even cooking: keep the vegetables moving around the wok so they cook consistently and do not sit in one spot for too long.

Finish and serve

Toss thoroughly: add the drained spaghetti to the wok and mix until the noodles and vegetables are coated with the sauce.

Serve hot: the recipe serves one, straight from the wok to a plate or shallow bowl. Season with pepper and salt to taste before serving.

Recipe notes & tips

• Have the vegetables sliced and the aromatics ready before heating the wok, as the stir-frying moves quickly.
• Use a high heat to cook the beef strips in the stated 4 minutes.
• Drain the spaghetti thoroughly before adding it to the vegetables.
• Taste before adding salt, since ketjap manis is already savoury.
• Adjust the sambal to suit your preferred level of chilli heat.

Variations

• More vegetables: add extra thinly sliced carrot or pointed cabbage and stir-fry until just tender.
• Extra heat: increase the sambal to taste.
• Milder sauce: use less sambal for a gentler chilli kick.
• Spring onion finish: scatter the sliced spring onion over the dish just before serving.
• Noodle swap: use another noodle in place of the spaghetti, cooking it according to its packet instructions.

Common mistakes to avoid

• Crowded wok: the ingredients can steam instead of stir-frying; cook in batches if your wok is small.
• Overcooked beef: leaving it in during the vegetable cooking can make it tough; remove it after 4 minutes and return it near the end.
• Thick carrot slices: they may not become tender in time; slice the carrot thinly as directed.
• Wet noodles: excess cooking water can loosen the sauce; drain the spaghetti well before tossing it in.
• Burnt garlic: it can turn bitter in a hot wok; fry it with the ginger for only 1 minute.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat until piping hot in a wok or frying pan, stirring regularly; add a small splash of water if the noodles seem dry.

Frequently asked questions