Steak Stir Fry

Steak Stir Fry


23 people made this

This beef stir fry has 2 minute noodles, steak, peanut satay sauce, ginger, soy sauce, carrot, celery, spring onion, capsicum, cabbage, mung sprouts and mushrooms.


Serves: 4 

  • 1 1/2 cups water
  • 2 packets beef flavoured 2 minute noodles
  • 1/2 cup beef stock
  • 2 tablespoons peanut satay sauce
  • 1 tablespoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1 tablespoon olive oil
  • 380g beef topside steak, cut into 1/2 cm strips
  • 1 tablespoon olive oil
  • 1/2 carrot, cut into matchsticks
  • 1 stalk celery, thinly sliced
  • 3 spring onions, thinly sliced
  • 1/4 cup red capsicum, thinly sliced
  • 2 cups cabbage, shredded
  • 1 cup mung bean sprouts
  • 4 fresh mushrooms, thinly sliced
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the noodles with only 1 seasoning packet then return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef stock, peanut sauce, soy sauce and ground ginger together in a bowl; set aside.
  2. Heat 1 tablespoon olive oil in a large frying pan. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same frying pan. Stir in the carrot, celery, spring onion and capsicum. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  3. Toss in the cooked noodles and steak. Season with salt and pepper then serve in bowls.

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