Beef Noodle Stir FryPreparation time: 10 min • Cooking time: 15 min
Difficulty: Easy • Serves: 4
The best beef steak cuts for slicing into strips for stir-frying include rump, rib eye/scotch fillet, sirloin/porterhouse/New York and oyster blade steaks. Add oil to the beef rather than adding oil to the wok – you’ll use less oil, and the meat will brown well. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
INGREDIENTS600 gm beef rump, trimmed
400 gm udon noodles, separated
2 tsp oil
2 carrots, cut into fine shreds
1 red capsicum, cut into fine shreds
1 bunch choy sum, trimmed
6 cm piece of ginger, cut into fine shreds
½ small Chinese cabbage, finely shredded
Juice of 2 limes
2 spring onions, finely shredded
2 tsp sesame seeds
Cut beef across grain into thin strips. Add a little oil to beef, mix well. Heat the wok, ensure it is hot. Stir-fry beef in 2 batches, reheat wok between each batch.