Beef Noodle Stir Fry
A fast beef stir fry built around toasted Szechuan pepper, cumin and coriander seeds, ground fresh and stirred straight through the beef and noodles. Fifteen minutes start to finish, with real depth from the spice toasting.
Toast the whole spices just until they crack and smell fragrant, pushing past that turns them bitter. Keep the wok properly hot for the beef as well, since a hot wok sears it quickly and gives it a char rather than steaming it grey.
It’ll keep in the fridge for up to 3 days. Reheat in a hot wok or pan with a splash of water to loosen the noodles back up. The microwave works if you’re in a rush, but it won’t bring the texture back the same way.
Beef Noodle Stir Fry
BEEF · DINNER · EASY
Restaurant-style flavour in fifteen minutes
A minute and a half of toasting the Szechuan pepper, cumin and coriander seeds before grinding them is the difference between a basic stir fry sauce and something with real depth.
Keeping the wok hot and not overcrowding it sears the beef fast, giving it a proper char instead of the grey, steamed texture you get from a crowded, cooler pan.
The noodles go in last and only need a quick toss to combine. Fresh udon breaks apart or turns gluey if you overwork it at this stage, so less mixing is genuinely better here.
Beef Noodle Stir Fry
Ingredients
- 450 g Fresh Udon Noodles
- 4 g Szechuan Peppercorns
- 4 g Cumin Seeds
- 4 g Coriander Seeds
- 30 ml Peanut Oil
- 4 Garlic Cloves Sliced
- 400 g Beef Fillet (Tenderloin) Thinly Sliced
- 200 g Bok Choy Washed
- 30 ml Soy Sauce
- 30 ml Oyster Sauce
- 2 g Chilli Flakes (Optional)
- Spring Onion (Scallion) Sliced
- Coriander (Cilantro) To Serve
Method
- Place the fresh udon noodles in boiling water, let sit for 10 minutes, and drain.
- Place a pan or wok over medium-high heat and add the Szechuan peppercorns, cumin seeds and coriander seeds. Toast for 1½ minutes or until golden and cracking. Remove from heat and grind to a powder using a spice grinder or mortar and pestle.
- Place the same wok over high heat. Add the garlic and stir fry for 40 seconds to 1 minute. Add the sliced beef fillet and stir fry for 2 ½ minutes. Add the ground spices and stir fry for another 1 minute.
- Add the bok choy, soy sauce and oyster sauce, stir to combine, and cook for 1-1 ½ minutes. Add the noodles, mix well until everything is incorporated, and add the chilli flakes (optional).
- Remove the wok from the heat and serve in bowls. Garnish with thinly sliced spring onion, chilli flakes and coriander. Dig in.
Why toast the spices before grinding them?⌄
Toasting whole spices brings out their oils and makes them far more fragrant than using pre-ground versions. Just watch them closely, a few seconds too long and they turn bitter instead of aromatic.
Can I use a different noodle instead of fresh udon?⌄
Dried udon works if you cook it according to the packet first. Rice noodles or even egg noodles are fine substitutes too, just adjust the soaking or boiling time to suit whichever you use.
Can I freeze this stir fry?⌄
It's not recommended. Fresh udon noodles tend to turn gluey or break apart once frozen and thawed, so this one's best kept in the fridge and eaten within 3 days.
Can I use a cheaper cut of beef instead of fillet?⌄
Yes, rump or sirloin both work well here. Slice it thinly against the grain and keep the wok hot so it still sears quickly rather than toughening up.
