Stir-fried egg noodles with beef and ginger

Stir-fried egg noodles with beef and ginger

Stir-fried egg noodles with beef and ginger - image 10600-508x480 on

Serves: 4

Time to make: 25 mins

Total cost: $17.28 / $4.32 per serve

(at time of publication)

2 tablespoons oyster sauce

1 tablespoon honey

2 tablespoons reduced-salt beef stock

200g dried egg noodles

cooking oil spray

500g rump steak, trimmed, thinly sliced

1 white onion, cut into very thin wedges

3cm-piece ginger, peeled, cut into thin matchsticks

200g green beans, trimmed, cut into 3cm-lengths

150g snow peas, trimmed, halved lengthwise

1 bunch baby bok choy, trimmed, cut into 4cm-length pieces

fresh coriander leaves, to garnish

Kilojoules 1,594kJ
Calories 381cal
Protein 36.4g
Total fat 6.8g
Saturated fat 2.7g
Carbohydrates 41g
Sugars 10.5g
Dietary fibre 5.3g
Sodium 549mg
Calcium 96mg
Iron 5.5mg


Step 1

Place oyster sauce, honey and stock into a small bowl and stir to combine. Set aside.

Step 2

Cook noodles in a saucepan of boiling water according to packet instructions. Rinse under cold running water, drain well.

Step 3

Place a large wok or frying pan over high heat and spray with oil. Add beef in batches, and stir-fry for 2-3 minutes or until golden brown. Remove from wok and set aside. Return wok to high heat and spray with a little more oil. Add onion and ginger. Stir-fry for 2 minutes. Add beans and snow peas and stir-fry for 2 more minutes, or until beans are bright green. Add bok choy and stir-fry for 1 more minute.

Step 4

Return beef to wok with noodles and reserved sauces. Toss to combine and cook for a further 1-2 minutes, or until everything is coated in sauce and heated through. Divide between bowls and garnish with coriander leaves to serve.

About this recipe

Recipe by: Chrissy Freer

First published: June 2013