Tablelands Farm to Fork
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FROM OUR KITCHEN

Beef, veggie and soba noodle stir-fry

Beef, veggie and soba noodle stir-fry
Prep time10 min
Cook time15 min
Total time25 min
Servings4
01

Ingredients

  • 500 g beef rump steak, fat trimmed, thinly sliced
  • 1 ½ tbsp vegetable oil
  • 1 red onion, thinly sliced into wedges
  • 3 cm fresh ginger, grated
  • 1 medium carrot, peeled, cut into matchsticks
  • 115 g fresh baby corn, halved
  • 175 g sugar snaps
  • 100 g shitake mushrooms, sliced
  • 1 bunch gai lan (Chinese broccoli), cut into 5cm lengths
  • 400 g wok-ready soba noodles, separated
  • 1.4 cup oyster sauce
  • 2 tbsp light soy sauce
  • 1.2 cup (125ml) beef stock or water
02

Step-by-step method

  1. 01
    Heat ½ tablespoon oil in a wok over high heat. Stir-fry beef in 2 batches for 1 to 2 minutes or until browned, setting beef aside on a plate and reheating wok between each batch.
  2. 02
    Add remaining oil and reheat wok over high heat. Add onion and ginger and stir-fry for 1 minute. Add carrot and stir-fry for 1 minute. Add corn, sugar snaps, mushrooms and gai lan stems and stir-fry for 1 minute. Add gai lan leaves and stir-fry for a further minute.
  3. 03
    Add noodles and stir-fry for 1 to 2 minutes or until warmed through. Return beef to wok, add sauces and stock, toss to warm through. Serve immediately sprinkled with coriander and chilli, if desired.
  4. 04
    When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
  5. 05
    You could use hokkien, Singapore or udon noodles in this recipe.
  6. 06
    Best beef cuts for stir-frying: use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.