Fast Affordable and Simple Beef Stir Fry Noodles
Savoury Beef Stir-Fry Delight with Tender Noodles: This is my recipe that the family loves. As far as the ingredients are concerned, you can use any vegetables you like or can get hold of, or have in your pantry, there are no rules, and the beef can even be swapped out for chicken strips.The sauce, a tantalizing blend of soy sauce, sesame oil, and a hint of sweetness, coats each ingredient with a glossy sheen. It's a balance of savory and slightly sweet, elevating the dish to a level of culinary perfection.
Yield: 4 Portions
Cost: $15 au
Equipment
- 1 Wok or Large Frying Pan
- 1 Spatula or wooden spoon
- 1 Tongs
- 2 Small mixing Bowls
- 1 Sieve or Colander
- 4 Bowls to serve
Materials
Main Stir Fry ingredients
- 400 gram beef rump or fillet cut in to thin strips
- 100 ml olive oil
- 1 t-spoon Sesame oil mixed together with the olive oil
- 2 cloves Garlic - peeled and crushed or finely chopped
- 1 each Onion - peeled and finely Sliced
- 10 gram Ginger - peeled and grated
- 4 each Spring Onions or Green Shallots (Scallions).
- ½ each Red Capsicum (Sweet Pepper)
- 1 each Carrot
- ½ bunch Continental (Flat) leaf Parsley
- 1 Head Bok Choy
- 1 pinch Salt
For the Sauce (Marinade).
- 125 ml Chicken Stock add ½ for marinade reserve ½ for cooking
- 1 tablespoon Corn Starch/Corn Flour
- 2 tablespoon Dark Soy Sauce
- 2 tablespoons Mirin
- ½ each Red Chilli (seeds removed and finely sliced). Optional
- 10 ml balsamic glaze Optional - this maybe a strange addition but it really helps with the colouring of the beef when cooking especially when using a domestic stove.
- ⅓ teaspoon Chinese five spice Optional
- 2 tablespoons Hoisin Sauce
Noodles
- 450 gram Egg Noodle
Instructions
For the Beef
- Cut the Beef into thin strips and place it into a mixing bowl
- Mix together all the sauce/marinade ingredients, add them to the beef mix, and leave to stand. (Remember to reserve ½ the chicken stock for later).
For the vegetables
- Cut all vegetables into thin strips, slightly on an angle for presentation purposes
- Carrots - peel, trim ends, cut into four lengthways cut into strips
- Capsicum / Sweet pepper - cut in half and remove seeds, then cut each half lengthwise into three or four strips (REMEMBER, WE ONLY NEED TWO OF THE QUARTERS; the other can be refrigerated for another dish), then cut at an angle similar to the carrots.
- Green Shallots/Scallions/Spring Onions - remove out leaves trim the ends and again cut at an angle (see picture)
- Bok choy - cut into 4 lengthways, trim the roots, give them a quick wash to remove any dirt, and cut in a similar way to the other vegetables.
- Onion - simply peel, cut in half remove the root, and finely slice
- Parsley - requires only rough chopping.
For the Noodles
- There are many Brands of noodles in the marketplace see recipe notes for a selection of my favourites.
- Boil water - you can simply use the electric jug.
- Place noodles into a mixing bowl and pour enough boiling water over the top of them so the water covers the noodles.
- Leave to stand until noodles become soft, the brands I use this takes only 2 or 3 minutes.
- Once the noodles are soft, drain them in a sieve or colander
The Final Cook-off - Putting it all together.
- Pre-heat a Wok or Frying pan and add a little of the oil.
- Add the sliced Onion Garlic and ginger cook quickly until golden brown.
- Add the beef strips fry and seal until deep rich brown colour is achieved. Stirring to ensure each piece is evenly browned.
- add the carrot continue cooking and stirring to ensure even cooking of ingredients.
- Next, add the Capsicum (sweet red pepper) continue cooking.
- add the Bok Choy - mix in with the other ingredients; this will cook very quickly.
- add half of the Green Shallots (Scallions or Spring onions), Parsley, Mirin and Chicken stock stir and cook to reduce the liquid.
- add the noodle and mix gently using tongs with the pan ingredients.
- add remaining Green Shallots (Scallions or Spring onions), Parsley, mix together.turn off the heat!
- serve in a bowl and enjoy!
Notes
