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Autumn beef and ginger noodle stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a tasty beef and ginger noodle stir-fry for a simple weeknight dinner.
Ingredients:
  • 35g cornflour
  • 500g Beef Oyster Blade Steak, trimmed, thinly sliced
  • 36.40 gm peanut oil
  • 440g pkt Singapore noodles
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 long red chillies, thinly sliced diagonally
  • 200g fresh shiitake mushrooms, halved
  • 200g cup mushrooms
  • 1 bunch baby buk choy, trimmed, halved lengthways
  • 1 bunch kale, stems removed, leaves chopped
  • 80g oyster sauce
  • Lime wedges, to serve
Instructions:
  • In a bowl, combine cornflour and beef, tossing to coat evenly. Shake off excess cornflour. Heat a wok or frying pan over high heat and add 2 tsp of oil, swirling to coat. Stir-fry half of the beef for 2-3 mins until browned. Transfer to a bowl and cover with foil to keep warm. Repeat with the remaining oil and beef.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 2 minutes, then use a fork to separate the strands before draining them.
  • Heat the rest of the oil in the wok or pan. Stir in the ginger and chili and cook for 1 minute until fragrant. Toss in the shiitake mushrooms and stir-fry for 2 minutes until lightly browned. Add oyster mushrooms, bok choy, and kale, stir-fry for 2 minutes until vegetables are tender. Mix in the noodles and oyster sauce, stir-fry until heated. Serve with lime wedges.

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