Stir Fry Beef Noodles is such a simple dish yet is so filling and packs so much flavour so quickly. I change the vegetables I use each and every time depending on that I have in my fridge. This makes it superb for that leftover carrot or half bag of sugar snaps.
I always serve this stir fry recipe as a main dish and adjust as I go. Sometime I will add mange tout, baby sweetcorn or a sliced red bell pepper. Obviously if you don’t have enough fresh veg then frozen is perfect and often a lot easier on the budget.
This Japanese dish is full of flavour and using soba noodles absorbs and holds the sauce so well its amazing. Soba noodles are made from buckwheat where as most noodles are made from wheat flour. The buckwheat gives Soba noodles a darker colour in comparison to the paler wheat noodles.
The red peppers have a lovely warmth to them but if you prefer a hotter dish then red chillies work. While the title says Stir Fry Beef Noodles, chicken thighs and leftover lamb also works a treat. I wouldn’t use chicken breasts though as they can dry out in this dish.
Stir Fry Beef Noodles
Ingredients
- 350 g beef steak flank/rump
- 2 cloves garlic peel/mince
- 2 large red peppers chopped
- 2 medium zucchini courgette/finely sliced
- 2 large scallions spring onions/sliced
- ½ medium onion peel/thinly slice
- 2 tbsp toasted sesame oil
- 75 ml soy sauce
- 1 tsp cornstarch
- 1 large lime juice only
- 2 tsp olive oil
- 300 g noodles
Instructions
- In a small dish add the garlic, toasted sesame oil, soy sauce, corn starch and lime juice and stir well to combine. Once mixed and put to one side for when needed.2 cloves garlic, 2 tbsp toasted sesame oil, 75 ml soy sauce, 1 tsp cornstarch, 1 large lime
- Add one teaspoon of olive oil to the wok and when hot, add the slices of steak along with 2 tablespoon of the sauce and fry until the beef has browned on both sides.350 g beef steak
- Place your wok or high sided frying pan over a medium high heat and add a teaspoon of olive oil. When hot, add the onion and fry for 2 minutes. Add the zucchini and cook until the onion has turned golden brown and softened. Normally it takes about 4 minutes in total and they do need stirring or they may stick.2 medium zucchini, 2 tsp olive oil, ½ medium onion
- Add the last of the olive oil to the wok and add the cooked noodles and the last of the sauce for about 2 minutes. Add the red chilli. Stir the noodles until they have absorbed the sauce and then add the vegetables, scallions and the steak back into the wok.2 large scallions, 300 g noodles, 2 large red peppers
- Stir well and once everything has been thoroughly reheated, serve immediately in warmed bowls.
