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Asian Beef and Noodles

Peter Timbs Meats

Asian Beef and Noodles

You'll love the punchy Asian flavours in the marinade; they add a delicious boost to the dish. Use strips of beef sirloin or rump or if you have cooked steak in the fridge, cut into strips and add to the stir-fry to heat through before serving.

Ingredients

Beef

  • 600g Quality Mark sirloin, cut into strips (about 3cm x 1cm)
  • 200g dried noodles 
  • 1/2 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

Method

Marinade

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

Beef

Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes. 

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.

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.

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. 
 

To serve

Place the noodles in a large shallow serving bowl. Spoon over the beef stir-fry and sprinkle with the sesame seeds.
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