February 22, 2018

Stir Fry Vegetables with Beef and Noodles

Preparation: 15 minutes | Cooking: 10 minutes | Serves: 4

This easy, healthy recipe is great for kids and adults alike (adults may want to add chilli sauce!).


  • 500 g beef rump
  • 2 tsp oil
  • 450 g packet Hokkien noodles, separated
  • 1 medium carrot, cut into fine strips
  • 1 red capsicum, cut into fine strips
  • 425 g can baby corn spears, finely sliced
  • 250 g snow peas, chopped
  • ⅓ cup oyster sauce
  • 2 tbsp soy sauce
  • ½ cup beef stock or water


  1. Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
  2. Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
  3. Reheat the wok, add the oil and heat. Add the carrot and capsicum. Stir-fry for 1 minute. Add the corn and snow peas, stir-fry for 30 seconds.
  4. Add the noodles, stir-fry until noodles are hot. Return the beef to the wok, add the combined sauces and stock, toss to warm through. Serve immediately.


  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown.
  • Best beef cuts for stir-frying: beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

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