Japanese Beef and Noodle Stir-fry

    30 minutes

    This stir-fry combines light and fresh Japanese flavours with beef and soft soba noodles. Try replacing the beef with thinly sliced pork medallion steaks.

    5 people made this

    Serves: 4 

    • 2 tablespoons tamari or light soy sauce
    • 1 tablespoon mirin
    • 2 teaspoons white miso
    • 2 teaspoons finely grated fresh ginger
    • 1 clove garlic, crushed
    • 1 long fresh red chilli, finely chopped
    • 500g piece beef rump steak, halved
    • 1 tablespoon sesame oil
    • 270g dried soba noodles
    • 1 bunch bok choy, chopped
    • 100g fresh baby corn
    • 2 green onions, thinly sliced
    • 2 tablespoons pickled pink ginger, shredded

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine tamari, mirin, miso, fresh ginger, garlic and chilli in a bowl. Brush steak with a third of the sauce mixture.
    2. Heat a wok over medium heat. Add half the oil. Swirl to coat. Cook steak, in two batches, in wok for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Stand for 5 minutes. Cut into thick slices.
    3. Meanwhile, cook noodles in a large saucepan of boiling water following packet directions, until tender. Drain. Reserve 2 tablespoons cooking liquid.
    4. Heat remaining oil in cleaned wok over high heat. Add bok choy, corn and onion. Stir-fry for 2 minutes or until vegetables are just tender. Add remaining sauce mixture, reserved cooking liquid and noodles. Stir-fry, tossing gently, for 1-2 minutes or until heated though. Serve noodle mixture topped with beef and sprinkled with pickled ginger.

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