Description
This vibrant Beef Stir-Fry combines tender strips of beef rump marinated in Chinese five-spice with a colorful mix of sugar snap peas, baby corn, and fresh aromatics like garlic, ginger, and lemongrass. Tossed with ready-cooked rice noodles and finished with zesty lime juice, soy and fish sauces, and crunchy roasted peanuts, this quick and flavorful dish is perfect for a satisfying weeknight meal.
Ingredients
Scale
Beef Marinade
- 500g beef rump, trimmed and cut into thin strips
- 1 tsp Chinese five-spice powder
Noodles
- 300g pack ready-cooked rice noodles
Aromatics and Vegetables
- 1 large red chilli, thinly sliced (seeds optional for extra heat)
- 1 fat garlic clove, chopped
- 4cm piece ginger, peeled and cut into matchsticks
- 1 stick lemongrass, trimmed and sliced
- 100g sugar snap peas, cut into thin strips
- 8 baby corn, sliced diagonally
- 6 spring onions, trimmed and sliced diagonally (divided)
Sauces and Oils
- 2 tbsp sunflower oil, divided
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ lime, juice only
Garnishes
- 2 tbsp roasted peanuts, roughly chopped
- Roughly chopped coriander, to serve
Instructions
- Marinate the Beef: In a bowl, combine the beef strips and Chinese five-spice powder. Mix well to coat and set aside to allow the flavors to infuse while preparing other ingredients.
- Prepare the Noodles: Soften the ready-cooked rice noodles by soaking them in boiling water according to the package instructions. Once softened, drain and set aside.
- Prepare Aromatics: Thinly slice the red chilli, optionally keeping the seeds for extra heat. In a small bowl, combine the sliced chilli, chopped garlic, ginger matchsticks, and sliced lemongrass. This mixture will infuse the stir-fry with intense aromatic flavor.
- Cook the Aromatics: Heat half of the sunflower oil in a wok over medium-high heat. Add the chilli-garlic-ginger-lemongrass mixture and stir-fry for about 1 minute, or until softened but not browned. Use a slotted spoon to remove the mixture from the wok and set aside temporarily.
- Stir-fry the Beef: Heat the remaining sunflower oil in the wok over high heat. Add the marinated beef strips and stir-fry rapidly for about 1 minute, until the beef is browned on the outside but remains tender inside.
- Combine Vegetables and Aromatics: Return the previously cooked chilli mixture to the wok along with sugar snap peas, baby corn, and half of the sliced spring onions. Stir-fry everything together for 1 minute to slightly soften the vegetables while retaining their crispness.
- Add Noodles and Sauces: Add the drained noodles to the wok and mix thoroughly to combine all ingredients evenly. Remove the wok from the heat, then squeeze in the juice of half a lime and add both soy sauce and fish sauce. Toss gently to coat the noodles and stir-fry ingredients with the sauces.
- Serve and Garnish: Divide the stir-fry evenly among four plates. Scatter the roasted peanuts over the top, garnish with the remaining spring onions, and sprinkle with chopped coriander before serving.
Notes
- You can adjust the level of spiciness by including or excluding the red chilli seeds according to your taste preference.
- Use fresh lemongrass and ginger for the most authentic flavor; if unavailable, you can substitute with lemongrass paste and grated ginger.
- For a gluten-free version, ensure the soy sauce is gluten-free or replace it with tamari.
- Leftover stir-fry can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop.
- Feel free to add other vegetables such as bell peppers or baby bok choy to increase vegetable variety.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: beef stir-fry, Chinese five-spice beef, rice noodles stir-fry, quick Asian dinner, easy beef stir-fry
