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Asian Beef with Noodles

The Asian flavours in the marinade adds a delicious flavour to the dish

  • Serves 4
  • 15 mins to prepare
  • 12 mins to cook
  • Print Recipe
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Use strips of beef sirloin or rump. If you have cooked steak in the fridge, cut into strips and add to the stir-fry to heat through before serving.

Ingredients

  • 600g Quality Mark sirloin, cut into strips (about 3cm x 1cm)
  • 200g dried noodles
  • ½ head broccoli, cut into florets and sliced
  • 150g green beans, sliced
  • 125g button mushrooms, sliced
  • 3 spring onions, trimmed and very finely sliced
  • 1 red chilli, deseeded and very finely sliced
  • 1 tablespoon sesame seeds, toasted

Marinade

  • 2.5cm piece fresh ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 2 tablespoons peanut oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons light soy sauce

Instructions

Marinade

  1. Place all the ingredients in a small bowl and whisk to combine.

Beef

  1. Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes.
  2. Meanwhile, cook the noodles in boiling water until tender, about 6 minutes. Drain and refresh under cold water. Add a dash of oil and toss to prevent them sticking together.
  3. Heat a wok until hot. Add a good dash of oil, and when hot, add half the beef and stir-fry for 1-2 minutes. Transfer to a plate and repeat with remaining beef. Keep remaining marinade.
  4. Add another dash of oil to the wok. Add the broccoli and beans and stir-fry until partially tender. (Add a dash of water or stock if the vegetables look dry and are colouring too quickly). Add mushrooms, spring onion and chilli. Stir-fry until all vegetables are just tender, about 5 minutes. Return the beef and remaining marinade to the wok, toss quickly then serve immediately.
  5. Place the noodles in a large shallow serving bowl. Spoon over the beef stir-fry and sprinkle with the sesame seeds

Tips

  • Keep ingredients moving when stir-frying. Cooking the meat and vegetables separately is best as it allows the meat to brown rather than stew.
  • Have all your ingredients prepared and place in the order you are going to add them to the wok, as this is all about quick cooking. 
  • If preferred, to assist with even stir-frying, quickly blanch green vegetables first.
  • This dish is perfect to whip up quickly after an active session, with its good source of protein for muscle recovery.

QUALITY MARK

Find more Beef + Lamb NZ recipes on their website.

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https://freshchoice.co.nz/recipes/asian-beef-with-noodles

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