Recipe

Beef and noodle stir-fry

Tender beef and juicy udon noodles are tossed with fresh Asian veggies to create this tasty stir-fry. Perfect for a quick dinner any time of year.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Beef and noodle stir-fry
  • 2 tablespoon lemon juice
  • 2 tablespoon salt-reduced soy sauce
  • 1/4 cup vegetable or peanut oil
  • 2 tablespoon brown miso paste
  • 400 gram budget beef rump steak, thinly sliced
  • 270 gram dried udon noodles
  • 1 medium brown onion, thinly sliced
  • 1 medium carrot, thinly sliced
  • 200 gram broccoli, cut into florets
  • 1 bunch baby choy sum, cut into 4cm lengths

Method

Beef and noodle stir-fry
  • 1
    Combine juice, soy sauce, 2 tablespoons of the oil and miso paste in a jug. Stir well. Place half the sauce mixture in a shallow glass or ceramic bowl. Add beef; stir to combine. Stand 5 minutes to marinate.
  • 2
    Bring a large saucepan of salted water to the boil. Cook noodles 10-12 minutes, or until tender. Drain. Rinse under cold water. Drain noodles well.
  • 3
    Drain marinade from beef; discard marinade. Heat a wok or large frying pan over high heat. Add remaining oil; swirl to coat surface, Stir-fry beef, in batches, 2-3 minutes or until seared. Transfer to a heatproof bowl.
  • 4
    Add onion and carrot to wok. Stir-fry 2 minutes. Add broccoli and choy sum. Stir-fry for 2-3 minutes. Return beef to wok with noodles and remaining sauce mixture. Stir-fry 1-2 minutes, or until sauce boils and mixture is heated. Spoon into shallow serving bowls. Serve.

Notes

Budget beef rump is a cheap alternative to rump steak. Miso paste isavailable in the Asian food aisle of your supermarket.

The Latest from Food To Love