Beef Noodle Stir Fry

Ingredients

• 500 gsliced beef (eye fillet recommended)
• 1 tablespoonsoy sauce
• 1 tablespoonoyster sauce
• 1 pinchsea salt
• 1 teaspoonwhite pepper
• ½ teaspoonbicarbonate of soda
• 1 teaspooncornflour
• 2 tablespoonsoil (peanut oil recommended)
• 1red onion, thinly sliced
• 1 piece, 3 cmginger, grated
• 1, optionalred chilli, according to your preferred heat
• 1 piece, 3 cmlemongrass, finely chopped
• ¼ bunchspring onion
• 2 clovesgarlic, grated
• 450 gHokkien noodles, cooked according to the packet instructions
• 1 bunchChinese broccoli, sliced; remove the thick stems or cook them with the onions at the beginning
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)chicken stock
• 3 tablespoonskecap manis
• 2 tablespoonsoyster sauce
• to tastespring onion, finely sliced
• to tastecrispy shallots
• to tastered chilli
• to tastecoriander leaves

Instructions

1. 1

   Marinate the beef

   Combine the sliced beef with the soy sauce, oyster sauce, sea salt, white pepper, bicarbonate of soda and cornflour. Mix well and leave to marinate for at least 1 hour.

2. 2

   Cook the vegetables

   Heat half the oil in a wok over medium-high heat. Add the red onion and broccoli stems, if using, and stir-fry for 2–3 minutes, until the onion softens. Add the ginger, red chilli, lemongrass, spring onion and garlic; stir-fry for 2 minutes, then transfer the mixture out of the wok.

3. 3

   Brown the beef

   Add the remaining oil to the wok and stir-fry the beef over high heat until browned.

4. 4

   Finish the stir-fry

   Return the onion mixture to the wok with the noodles and stir-fry for 1 minute. Add the soy sauce, chicken stock, kecap manis, oyster sauce and Chinese broccoli leaves, then stir-fry for 2–3 minutes.

5. 5

   Garnish and serve

   Take the wok off the heat and serve immediately, topped with spring onion, red chilli, crispy shallots and coriander leaves.

What is beef noodle stir fry?

This is a wok-cooked noodle dish combining beef, vegetables and a savoury-sweet sauce. It draws on ingredients common in Chinese and Southeast Asian cooking, including Hokkien noodles, oyster sauce and kecap manis.

Here, marinating the beef and cooking the ingredients in stages helps keep the meat tender and the vegetables lively. Coriander, chilli and crispy shallots add freshness, heat and crunch at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 39g protein, 67g carbs, 15g fat.

The Hokkien noodles provide most of the carbohydrates, while the beef contributes much of the protein. Oil and the beef account for much of the fat, and the sauces add both flavour and sodium. Balance a serving with extra steamed vegetables or a fresh salad.

The marinade matters

Beef: The recipe recommends eye fillet, sliced so it can cook quickly over high heat. The marinade's cornflour and bicarbonate of soda coat the meat before it goes into the wok.

Time: Give the beef at least 1 hour in the marinade. This is the main advance-preparation step, so have it ready before heating the wok.

Build flavour in stages

Aromatics: Start the onion and any broccoli stems in half the oil, then add ginger, chilli, lemongrass, spring onion and garlic. Stir-frying these separately from the beef keeps them from spending too long in the hottest part of the cook.

Sauce: Soy, oyster sauce, chicken stock and kecap manis make a deeply savoury, sweet-salty coating. Add them near the end with the broccoli leaves, as directed, so everything can be tossed together briefly.

Keep the wok hot

Beef: Use high heat to brown the beef, stirring as it cooks. If the wok is crowded, the meat may release liquid rather than brown, so work in batches if needed.

Noodles: Cook the Hokkien noodles according to their packet instructions before adding them. Once they are in the wok, toss for the stated minute before adding the sauce.

Look for these doneness cues

Onion: After its first 2–3 minutes, it should be softening but not falling apart. The aromatics then need only 2 minutes in the wok.

Greens and sauce: The broccoli leaves should wilt during the final 2–3 minutes, while the sauce coats the noodles. Serve as soon as the wok comes off the heat.

Serve it straight away

This dish is best served immediately while the noodles are hot and the toppings stay crisp. Finish with the listed spring onion, chilli, crispy shallots and coriander leaves.

For a fuller meal, serve alongside a simple cucumber salad or extra steamed greens. Keep additional chilli on the side if you want to let everyone adjust the heat.

Recipe notes & tips

• Slice the beef evenly so the pieces cook at a similar rate.
• Prepare and measure the sauce ingredients before you start stir-frying.
• Cook the noodles according to their packet instructions and drain them before use.
• Remove the thick broccoli stems, or add them with the onion as the recipe suggests.
• Keep the garnish ready so you can serve the dish as soon as it leaves the wok.

Variations

• Adjust the heat: Omit the optional chilli in the stir-fry and serve extra at the table.
• Use another beef cut: Choose a tender cut that can be sliced thinly and cooked quickly.
• Add more greens: Stir extra Chinese broccoli leaves through with the sauce.
• Change the garnish: Use more coriander or crispy shallots to suit your preference.
• Make it peanut-free: Use another neutral cooking oil instead of peanut oil.

Common mistakes to avoid

• Skipping the marinade: Leave the beef for at least 1 hour so it has time to take on the marinade.
• Crowding the wok: The beef may steam instead of brown; cook it in batches if necessary.
• Adding aromatics too early: Add the ginger, chilli, lemongrass, spring onion and garlic after the onion has started to soften.
• Overcooking the greens: Add the broccoli leaves with the sauce for the final 2–3 minutes.
• Letting the finished noodles sit: Serve straight away so they remain hot and the garnishes keep their contrast.

How to store

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

Frequently asked questions