This Is The Quick & Easy Beef Noodle Stir Fry You Need On A Busy Day.
If you’re ever stuck with that feeling that you don’t know what to have for dinner or you just want something quick, then this recipe is for you. 10 minutes is all it takes to whip together this easy & delicious beef noodle stir fry. Learn how to create this recipe with no fuss, no fancy ingredients, & very little time. The flavours complement each other really well & with the fillet steak, it melts in your mouth.
Ingredients
- 450g (15.8oz) - Fresh Udon Noodles
- 1 tsp (1.5g) - Szechuan Peppercorns
- ¾ tsp (0.75g) - Cumin Seeds
- ½ tsp (0.5g) - Coriander Seeds
- 2 Tbsp (40ml) - Peanut Oil
- 4 - Garlic Cloves, Thinley Sliced
- 250g (8.8oz) - Beef Fillet, Thinly Sliced
- 150g (5.2oz) - Baby Bok Choy, Leaves & Stems Picked & Washed
- 2 Tbsp (40ml) - Soy Sauce
- 2 Tbsp (40ml) - Oyster Sauce
- 1 tsp (0.5g) - Chilli Flakes
- Spring Onion Stems (Green Part), Thinly Sliced, Garnish
- Chilli Flakes To Taste
- Coriander (Cilantro) To Serve
Instructions
- Place the fresh udon noodles in boiling water and let them sit for 10 minutes and drain.
- Place a pan or wok over medium-high heat, add in the Szechuan peppercorns, cumin seeds & coriander seeds. Toast for 1 ½ minutes or until golden & cracking. Remove from heat and grind to a powder using a spice grinder or mortar & pestle.
- Place a wok over high heat. Add in the garlic & stir fry for 20 seconds. Add in the sliced beef fillet and stir fry for 45 seconds. Add in the ground spices & stir fry for another 20 seconds.
- Add in the bok choy, soy sauce & oyster sauce, stir to combine and cook for 30 seconds. Add in the udon noodles, mix well until everything is incorporated. Add in chilli flakes (optional).
- Remove the wok from the heat and serve in bowls. Garnish with thinly sliced spring onion (scallion), chilli flakes & coriander (cilantro). Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Stir Fry Storage Instructions
This beef stir fry will last up to 4 days in the fridge and 4 months in the freezer, both stored in an airtight container.
Stir Fry Reheating Instructions
To reheat, stir fry in a pan or wok over medium-high heat and gently mix until hot, adding a splash of soy sauce to freshen it up. If frozen, thaw overnight in the fridge.
Watch How To Make The Recipe
Did You Like This Beef Noodle Stir Fry Recipe?
Please take a second to leave a comment and rating down below, and ill get back to you as soon as possible.
Hello ChefJack! Love this recipe, and your new website! Well done, chuffed for you xx
Hello, Kim! I really do appreciate that & I’m so glad you love the recipe & website. Thank you.
Quick easy and very tasty. Nice one mate
Thank you, Richard.
Jack, you’re fast becoming a legend in our house! Quick, delicious and the Szechuan pepper really made it stand out. We all really enjoyed it. Thanks.
Awesome, Dan! I’m so glad you and your family have been enjoying the recipes.