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Beef and ginger noodle stir-fry

A super quick, super tasty stir-fry that you can whip up in 20 minutes!
  • 300 grams egg noodles
  • 1 tablespoon oil
  • 600 grams beef rump steak, cut in thin strips
  • 3 teaspoons crushed ginger
  • 1 head broccoli, chopped
  • 1 capsicum, sliced thinly
  • 5 spring onions, chopped
  • 2 tablespoons low-salt soy sauce
  1. 1. Cook noodles in boiling water for 2 minutes. Drain well and set aside.
  2. 2. Heat a wok or large frying pan. Add the oil and stir-fry beef for 5 minutes to brown all over. Set aside.
  3. 3. Add ginger to pan and stir-fry for 1 minute, then add broccoli, capsicum and ½ cup cold water. Stir-fry for 5 minutes to cook the vegetables – you can add a little more water to stop the mixture drying out if needed.
  4. 4. Return beef to the pan. Add the drained noodles, chopped spring onions and soy sauce. Toss and stir-fry for 2 to 3 minutes to combine and heat all ingredients. Serve immediately in large bowls.
Adding water to the wok will help to steam-cook the vegetables during stir-frying so you won't need to add lots of oil.