Beef Noodle Stir Fry

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.

INGREDIENTS

600 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

METHOD

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.

Reheat the wok, add the oil and heat. Add carrot, capsicum, choy sum and ginger. Stir-fry for 1-2 mins. Add cabbage, stir-fry for 30 seconds. Add noodles, stir-fry until noodles are hot.
Return Beef to the wok, toss to warm through, add lime juice and spring onions. Sprinkle with sesame seeds to serve.