Hamdi Saidani This Beef & Vegetable Stir-fry is a quick and flavorful recipe, which is made with quality steak and medium egg noodles. It’s the perfect weeknight dinner, ready in about 30 minutes.
Beef & Vegetable Stir-fry Ingredients
- 2 cloves of garlic
- 5cm piece of ginger
- 1-2 fresh red chillies
- 6 spring onions
- 1 large red pepper
- 1 handful of mangetout
- 1 handful of baby corn
- 1 bunch of fresh coriander (30g)
- 350g quality steak, fat removed
- 250g dried medium free-range egg noodles
- vegetable oil
- 200g peanut shoots or beansprouts
- soy sauce
- sesame oil
- ½ a lime
- 4 cos lettuce leaves
How To Make Beef & Vegetable Stir-fry
- Prep the ingredients: Peel and finely slice the garlic and ginger. Trim and finely slice the chilli(es) and spring onions. Deseed and finely slice the red pepper. Finely slice the mangetout and quarter the baby corn lengthways. Pick and roughly chop the coriander, and thinly slice the steak.
- Cook the noodles: Cook the egg noodles in a pot of boiling salted water according to the packet instructions. Drain well and set aside.
- Stir-fry the beef: Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat. Add the beef slices, garlic, ginger, and chillies and stir-fry for 1-2 minutes until the beef is just cooked.
- Finish the beef and stir-fry vegetables: Add the beansprouts, a good splash of soy sauce, a drizzle of sesame oil, and the lime juice to the beef. Cook for 30 seconds, then tip the entire contents of the wok into a large bowl.
- Combine and serve: Return the wok to the heat with a little more oil. Add all the chopped vegetables (pepper, spring onions, mangetout, baby corn) and stir-fry for 1 to 2 minutes. Add the cooked noodles and toss well. Divide the vegetables and noodles between your plates. Return the beef and all its juices to the wok for a final, quick toss to heat through. Stir in the chopped coriander, then arrange the beef on top of the noodles and garnish with a cos lettuce leaf.
Recipe Tips
- How to get tender beef? Slice the steak thinly against the grain. This shortens the muscle fibers and makes the meat more tender. Also, cook it quickly over a very high heat to sear it without overcooking.
- Can I use different vegetables? Absolutely. This stir-fry is a great way to use up any vegetables you have. Broccoli florets, sliced carrots, or snap peas would all be delicious additions.
- How to prevent noodles from sticking? After draining the cooked noodles, you can toss them with a tiny drizzle of sesame oil. This will prevent them from clumping together while you cook the rest of the dish.
- What’s the best steak for stir-fry? Sirloin, flank, or skirt steak are all excellent choices as they are flavorful and become tender when sliced thinly and cooked quickly.
What To Serve With Beef & Vegetable Stir-fry
This is a complete one-pan meal, but it also pairs nicely with:
- Crispy spring rolls or prawn crackers
- A light Asian-style cucumber salad
- A simple miso soup to start
How To Store Beef & Vegetable Stir-fry
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or in the microwave.
Beef & Vegetable Stir-fry Nutrition Facts
- Serving Size: 1 serving
- Calories: 520 kcal
- Fat: 22g
- Carbohydrates: 45g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have a wok?
A large, heavy-bottomed frying pan or skillet is a great substitute for a wok. The key is to use a pan that can get very hot and has enough space for the ingredients to move around.
Can I make this with chicken or pork?
Yes, this recipe works beautifully with thinly sliced chicken breast, pork tenderloin, or even prawns. Adjust the cooking time accordingly to ensure the protein is cooked through.
How can I make the sauce thicker?
This recipe has a light sauce made from the soy and juices. If you prefer a thicker, glossier sauce, you can make a slurry by mixing 1 teaspoon of cornflour with 2 tablespoons of cold water and stirring it into the pan during the last minute of cooking.
Try More Recipes:
Beef & Vegetable Stir-fry Recipe
Course: DinnerCuisine: Asian FusionDifficulty: Easy4
15
minutes10
520
kcalA quick, vibrant, and healthy stir-fry packed with tender beef, crisp vegetables, and egg noodles in a simple soy and lime sauce.
Ingredients
350g quality steak, thinly sliced
250g dried medium egg noodles
Vegetables: 2 cloves garlic, 5cm ginger, 1-2 red chillies, 6 spring onions, 1 red pepper, handful of mangetout & baby corn, 200g beansprouts
1 bunch fresh coriander
Sauce: Soy sauce, sesame oil, ½ a lime
Vegetable oil
Directions
- Prep all your vegetables and slice the steak. Cook the egg noodles according to package directions and drain.
- In a very hot wok with a splash of oil, stir-fry the steak, garlic, ginger, and chillies until the beef is just cooked.
- Add the beansprouts, a splash of soy sauce, sesame oil, and lime juice. Cook for 30 seconds and remove everything from the wok.
- Add a little more oil to the hot wok and stir-fry the remaining vegetables for 1-2 minutes.
- Add the cooked noodles to the vegetables and toss well.
- Divide the noodles and vegetables among plates. Briefly return the beef and its juices to the wok to heat through, stir in the coriander, and serve on top of the noodles.
Notes
- A very hot wok or pan is essential for a successful stir-fry.
- Don’t overcrowd the pan; cook in batches if necessary to ensure everything fries rather than steams.
- Slicing the steak thinly against the grain is the key to tender results.
- This is a “principal recipe” that can be easily adapted with different proteins or your favorite vegetables.