Description
This Sizzling Beef or Chicken Noodle Stir Fry is one of those dinners that saves the day when you need something fast but still crave big flavor. It’s saucy, a little spicy if you want that, and honestly better than takeout.
Ingredients
Units
Scale
- 1/2 pkt egg noodles, cooked to package instructions and drained Or substitute with egg fried jasmine rice
- 0.8 lb - 400 g Scotch fillet, slivered and sliced against the grain or 400 g chicken fillets, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp garlic and ginger paste
- 1 to 2 fresh chilies, deseeded and finely chopped, optional
- Sprinkle of fish sauce
- Freshly ground black pepper
- 5 spring onions, chopped
- 1/2 red pepper, coarsely chopped
- 1/2 green pepper, coarsely chopped
- 1/2 cup beef stock
- 7 oz - 200 g bean sprouts
- 1 tbsp soy sauce, extra
- 1/2 head of cauliflower, cut into florets
- 1/2 head broccoli, cut into florets
- 1/2 punnet green beans, trimmed
- 2 tbsp avocado or olive oil, divided
Instructions
- Prepare the 1/2 pkt egg noodles according to the package instructions.
- Drain well and toss with a tiny drizzle of oil so they don’t stick together while you finish everything else. Set aside.
- In a bowl, combine the 400 g sliced Scotch fillet or 400 g sliced chicken fillets with 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp garlic and ginger paste, 1 to 2 chopped chili, a sprinkle of fish sauce, and freshly ground black pepper.
- Mix well so every piece is coated. Let it sit for at least 15-30 minutes while you prep the vegetables.
- Bring a saucepan of water to the boil. Place the 1/2 head of cauliflower florets and 1/2 head broccoli florets in a steamer basket over the boiling water.
- Steam for 3 minutes, then add the 1/2 punnet green beans and steam for another 5 minutes until just tender but still bright and NOT mushy. Remove and set aside.
- Heat 1 tbsp of the avocado or olive oil in a wok over high heat until hot but not smoking.
- Stir fry the marinated meat in batches, so you don’t overcrowd the pan.
- Each batch should take about 2 to 3 minutes until the edges are nicely browned. Set aside.
- Add the remaining 1 tbsp of oil if needed. Toss in the 5 chopped spring onions, 1/2 chopped red pepper, and 1/2 chopped green pepper.
- Stir-fry for about 2 minutes until slightly softened but still crisp.
- Add the steamed cauliflower, broccoli, and green beans to the wok.
- Pour in the 1 tbsp soy sauce and 1/2 cup beef stock.
- Stir and cook for 3 minutes so everything starts slurping up the flavor.
- Toss in the 200 g bean sprouts and return the cooked meat to the wok.
- Stir fry for 2 minutes until heated through.
- Add the cooked egg noodles and gently toss everything together so the sauce coats the noodles evenly.
- If it feels a little dry, add a splash more beef stock. Taste and adjust with another tiny splash of fish sauce if needed. Serve hot.
Notes
Created, prepared, tried, and tested Gail
