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Chilli and Garlic Beef Noodle Stir-Fry

Here's how you make Chilli and Garlic Beef Noodle Stir-Fry
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  • Servings: 4
  • Prep: 20m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 440 grams dry rice noodles (Packet Kantong Inspirations specified)
  • 1 1/2 tablespoons sweet chili sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 2 teaspoons soy sauce (salt-reduced or gluten free soy sauce)
  • 1 teaspoon oil (olive oil)
  • 500 grams uncooked beef rump (steak, lean trimmed of fat and thinly sliced diagonally across grain)
  • 1 red capsicum (large cut into strips)
  • 2 large zucchini (cut into sticks)
  • 200 grams brown mushrooms (Swiss brown suggested quartered)
  • 2 garlic cloves (finely chopped)
  • 4 cm ginger (fresh finely shredded)
  • 1 bunch choy sum (baby leaves removed from stalks, washed)
  • 2 tablespoons water
  • 2 spring onions (thinly sliced diagonally)
  • 1/2 cup coriander leaves (fresh to serve)
  • Lime wedge (to serve)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.

  • Step 2: Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.

  • Step 3: Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.

  • Step 4: Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.

  • Step 5: Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.

  • Step 6: Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.

  • Step 7: Top with coriander leaves to serve and accompany with lime wedges.

We hope you enjoy this recipe!

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