Chinese beef stir-fry

    28 mins

    Make the most of prime lean beefsteak by stir-frying it with healthy vegetables, wholesome noodles and aromatic Asian-style flavourings.

    5 people made this

    Serves: 2 

    • 200 g lean beef steak
    • 2 teaspoons cornflour
    • 1 teaspoon five-spice powder
    • 1 carrot, peeled
    • 1 small leek, trimmed
    • 6 spring onions, sliced diagonally
    • ½ red capsicum, seeded and cut into strips
    • 100 g dried rice noodles
    • 1½ tablespoons (20ml) soya sauce
    • 1½ tablespoons (20ml) rice wine
    • 1½ tablespoons (20ml) vegetable oil
    • 1 large garlic clove, finely chopped
    • 2 cm piece fresh ginger, peeled and finely chopped
    • 1 red chilli, seeded and finely chopped
    • To serve
    • soya sauce to sprinkle

    Prep:23min  ›  Cook:5min  ›  Ready in:28min 

    1. Cut the meat across the grain into 5 cm wide pieces, then cut each piece into very thin strips. Place in a small bowl with the cornflour and five-spice powder. Mix together until the meat is coated.
    2. Cut the carrot and leek into 5 cm lengths, then cut each piece into thin matchsticks. Put them in a bowl along with the spring onions and capsicum.
    3. Soak the noodles in a bowl of lightly salted boiling water for 3 minutes. Drain and refresh in cold water, then drain again. Combine the soya sauce, rice wine and 1½ tablespoons (20ml) of water in a small jug or bowl.
    4. Place a wok or a large frying pan over a high heat. When hot, add 1 tablespoon (15ml) of the oil and, when it has just begun smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through. Remove with a slotted spoon. Add the remaining oil with the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.
    5. Stir in the soya sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and, finally, the meat. Serve immediately, with soya sauce to sprinkle over the top.

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    Reviews in English (6)


    tIP OF THIS RECIPE I LIKE THIS RECIPE OF COOKING METHOD Soft stir-frying (ruan chao) In soft stir-frying (ruan chao), the food to be stir-fried is coated with a batter before being cooked. Chinese cooking uses many methods of frying, including several types of deep-frying, "slippery-frying," "quick-frying," and several types of stir-frying.  -  26 Oct 2010


    Used different ingredients. I didn't have a leek, so used thinly sliced onion instead.  -  25 May 2009  (Review from Allrecipes AU | NZ)


    I used venison and beef each and was still absolutely delicious. My partner's new favourite meal apparently  -  22 Apr 2018  (Review from Allrecipes AU | NZ)