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Tuesday, April 20, 2010

Amira's Stir Fry Beef with Noodles and Vegies

Hi everyone, sorry for not posting lately, my computer has been down for over a week now, got hold of another computer, so here goes. Have lots of recipes to post and photos to show off but for today I'm sharing "Stir Fry Beef", which we had for dinner tonight ! It was so yummy and we didn't think we'd get through it all but we did. Enjoy and let me know what you think. A chef's hint: the hot water mixed with the bicarb soda and added to the meat is a Chinese secret to tenderise the meat. It works, you gotta try it!

500g Beef rump steak
3 tab hot water
1/2 teas bicarb soda
2 spring onions, chopped thinly
splash of soya sauce

2 teas olive oil
5 cloves of garlic, sliced thinly
1 small red chilli, sliced thinly (mild or hot)
2 splashes of fish sauce

2 teas olive oil
1 onion, sliced thinly
1/2 green capscium, sliced thinly

1 large handful string beans, chopped into 5cm lengths
6 branches broccholini, chopped into 5cm lengths
1 carrot, peeled and chopped into rings

440g Hokkien shelf fresh noodles "Kan Tong"

1/2 cup water
1 tab cornflour
1 teas sugar
2 tab soya sauce, extra
1 tab oyster sauce
1 tab plum sauce

1 hour before starting this recipe, slice the beef into thin strips and place in a bowl, add chopped spring onions. In a small bowl mix together hot water and bicarb soda. Add this mixture to the sliced beef, mix to combine and then add a splash of soya sauce. Cover with clingfilm and allow the meat to marinate in the fridge for 1 hour.

Before you begin cooking this dish, in a small bowl, mix together: water, cornflour, sugar, soya sauce, oyster sauce and plum sauce and set this bowl aside. In a wok, over high heat add about 1/2 cup water and allow to come to the boil, throw in your beans, broccholini and carrots and cook over high heat stirring all the time until crisp and cooked to your liking. Remove the vegies on a plate. Then add another 1/2cup water and add your noodles and stir to allow the noodles to soften and warm through. Remove and add to the plate of vegies. At this stage you might like to divide up the 1/2 of the noodles into each 4 serving bowls and place the other half aside with the other vegies.

In the same wok, over high heat, add the oil and allow to heat up, then add onions and capscium, stirring to fry and allow to go golden and crisp. Remove to the vegie plate once cooked.

In the same wok again, add oil and allow to heat up, then add 1/2 the sliced garlic and 1/2 sliced chilli, stirring quickly for 5 secs, then add 1/2 the meat, stir quickly and add a splash of fish sauce, once meat is cooked, remove to a plate. Repeat this with the rest of the garlic, chilli, meat and fish sauce but do not remove once cooked but add all the vegies, noodles and the other half of meat, mix all together over high heat. Lastely add the water/soya sauce mixture. Allow the whole dish to coat completely with the sauce and thicken and serve into deep bowls.

Serves 4


  1. Lovely stir fry, I like to cook this way. Fast, easy and delicious.

  2. Thank you so much for your comment Elra, it's lovely to receive your feedback - I am always waiting for your next post on your blog !

  3. This is more elaborate than my stir fries. It sounds like you know how to make them properly. I usually get some strips of meat, stir fry sauce, and mixed frozen vegetables. To this I add either rice or noodles.