adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky plum beef stir-fry
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and easy sticky beef stir-fry with noodles. Ready in under 30 minutes!
Ingredients:
  • 200g dried pad Thai rice noodles
  • 161.25 gm plum sauce
  • 21.00 gm soy sauce
  • 21.00 gm lemon juice
  • 1/4 tsp Chinese five-spice powder
  • 36.80 gm vegetable oil
  • 600g beef rump steak, trimmed, thinly sliced
  • 1 bunch gai lan, stems and leaves separated, roughly chopped
  • 1 carrot, peeled into ribbons
  • 150g sugar snap peas, trimmed
  • 3 green onions, thickly sliced diagonally
  • 40.00 ml flaked almonds, toasted
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 4 to 5 minutes until tender. Use a fork to separate the noodles, then drain and rinse under cold water. Drain well before using.
  • Combine the plum sauce, soy sauce, lemon juice, and five-spice powder in a small bowl.
  • Heat a wok over high heat and add half of the oil, swirling it around to coat the wok. Stir-fry half of the beef for 1 to 2 minutes until browned, then transfer to a heatproof bowl. Repeat with the remaining beef.
  • Pour the rest of the oil into the wok and swirl it around to coat the ingredients. Stir-fry the gai lan stems, carrot, and peas for 2 minutes until they are almost tender. Then, add the gai lan leaves and stir-fry for 1 more minute until they are just wilted.
  • Add the beef along with its resting juices back to the wok with the sauce mixture, noodles, and half of the onion. Stir-fry for 1 to 2 minutes until everything is heated through. Serve the dish sprinkled with almonds and the remaining onion.

Similar Recipes