Beef and glass noodle stir fry recipe
- 200g glass noodles
- 2 tsp peanut oil
- 2 tsp ginger, finely grated
- 2 cloves garlic, minced
- 4 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tsp caster sugar
- 1/2 green pepper, thinly sliced
- 1/2 red pepper, thinly sliced
- 150g shitake oysters, sliced
- 1 bunch choy sum, washed and trimmed
- 1 large carrot, peeled and cut into batons
- 1 white onion, cut into thin wedges
- 500g rump steak, thinly sliced across the grain
Place the glass noodles in a heatproof bowl and cover with boiling water. Give the noodles a stir to ensure they are all submerged. Allow the noodles to soften for 5 minutes and then drain off the water. Cover the noodles.
Combine the soy sauce, lemon juice and sugar in a small bowl and stir until the sugar dissolves. Set side.
Heat a wok on high and add half the peanut oil. Once it starts smoking, add the beef strips turn contstantly until browned - you may want to do this in two batches. Remove the beef from the wok.
Add the rest of the oil to the wok and once hot, add the onion, garlic and ginger. Stir for two minutes and then add the beef back into the wok. Cook for another two minutes before adding the vegetables and the sauce. Toss the ingredients in the wok for another two minutes and then take off the heat.
Add the noodles into the wok and stir through to combine. Serve immediately.
- I love using glass noodles because they are super-quick to perpare and have a lovely bounce to them in your mouth. They make a delicious change to serving rice with stir fries.
- The key to success with this dish - like all stir fries - is to have all your ingredients prepared before you start to cook. The cooking of this dish is really the quickest part so it pays to be completely prepared!
- You could use any vegetables you like in this stir fry but do try to choose vegies that won't go mushy from the high heat.
- This recipe was created by Ella Walsh for Kidspot, New Zealand's best recipe finder.