Beef Stir Fry Noodles


300 grams Beef Sirloin Steak

225 grams Dried Medium Egg Noodles

1 tablespoons Light Soy Sauce

1 tablespoons Oyster Sauce

2 tablespoons Chinese Rice Wine

2 teaspoons Rice Wine Vinegar

1 teaspoons Sunflower Oil

1 pieces Fresh Ginger 5cm cut into fine matchsticks

4 pieces Pak Choi 4 small head cut into quarters

1 bunch Spring Onions chopped

100 grams Bean Sprouts

1 teaspoons Sesame Oil

beef stir fry noodles recipe


Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season.

In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

Heat the oil in a wok or large, non-stick deep-frying pan over a high heat.

Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside.

Add the ginger, pak choi, spring onions and beansprouts. Stir-fry for 1 minute. Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Add squeeze of lime juice if needed