Introduction

This beef stir-fry is a vibrant and flavorful dish packed with aromatic spices and fresh vegetables. Quick to prepare, it combines tender beef strips with crunchy sugar snap peas and baby corn, all tossed with fragrant garlic, ginger, and lemongrass. It’s perfect for a satisfying weeknight dinner that feels a little special.

A black plate filled with a serving of stir-fried noodles layered with slices of tender beef and baby corn, mixed with green bell peppers and red chili pieces, all topped with fresh green cilantro leaves and thinly sliced white onions. The noodles have a glossy texture, and the vegetables add a crunchy contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g beef rump, trimmed and cut into thin strips

1 tsp Chinese five-spice powder

300g pack ready-cooked rice noodles

1 large red chilli

1 fat garlic clove, chopped

4cm piece ginger, peeled and cut into matchsticks

1 stick lemongrass, trimmed and sliced

2 tbsp sunflower oil

100g sugar snap peas, cut into thin strips

8 baby corn, sliced diagonally

6 spring onions, trimmed and sliced diagonally

½ lime

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp roasted peanuts, roughly chopped

Roughly chopped coriander, to serve

Instructions

Step 1: In a bowl, mix the beef strips with the Chinese five-spice powder and set aside to marinate while you prepare the other ingredients.

Step 2: Soften the rice noodles in boiling water according to the package instructions, then drain and set aside.

Step 3: Thinly slice the red chilli, leaving seeds in if you prefer more heat. Combine the sliced chilli with the chopped garlic, ginger matchsticks, and sliced lemongrass in a small bowl.

Step 4: Heat 1 tablespoon of sunflower oil in a wok over medium-high heat. Add the chilli mixture and stir-fry for about 1 minute until softened but not colored. Remove with a slotted spoon and set aside.

Step 5: Add the remaining 1 tablespoon of oil to the wok and increase heat to high. Stir-fry the marinated beef for 1 minute until browned and just cooked through.

Step 6: Return the chilli mixture to the wok with the sugar snap peas, baby corn, and half of the spring onions. Stir-fry for another minute.

Step 7: Add the drained noodles to the wok and toss well to thoroughly combine all ingredients. Remove from heat and squeeze over the lime juice, then add the soy sauce and fish sauce, mixing well.

Step 8: Divide the stir-fry between four plates. Scatter with the roasted peanuts, garnish with the remaining spring onions and chopped coriander, and serve immediately.

Tips & Variations

For a milder dish, remove all the chilli seeds or substitute the red chilli with a milder pepper.

Feel free to swap sugar snap peas and baby corn for other favorite stir-fry vegetables like bell peppers or broccoli.

Use tamari instead of soy sauce to make this recipe gluten-free.

If you can’t find lemongrass, a sprinkle of lime zest will add a bright citrus aroma.

FAQs

Can I use a different cut of beef for this stir-fry?

Yes, you can use other tender cuts like sirloin or flank steak. Just be sure to slice the beef thinly against the grain for the best texture.

Are rice noodles necessary for this recipe?

Rice noodles work well because they absorb flavors without overpowering the dish, but you can substitute with other noodles like egg noodles or even serve over steamed rice if preferred.

Dinner

Beef Stir-Fry with Rice Noodles and Fresh Vegetables Recipe