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Beef Stir Fry



Serves 4

Preparation Time: 30 minutes

Cooking Time: 5 - 10 minutes


This makes an easy supper dish, full of flavour and texture




500g / 1lb 2 oz beef rump, trimmed and cut into thin strips

1 tsp Chinese Five Spice

300g pack ready cooked rice noodles

2-3 fat garlic cloves, finely chopped

Finger of Ginger, peeled and cut into small pieces

1 stick of lemon grass, well bashed

Sunflower Oil

100g / 4 oz sugar snap peas cut in half

8 baby corn, cut into smaller pieces

One bunch of Spring Onions, sliced diagonally

Juice of a lime

2 tbsp soy sauce

1 tbsp fish sauce

2 tbs roasted peanuts

Fresh coriander, chopped for garnish






  1. Mix the beef and Five Spice in a bowl and leave to marinade.

  2. Soften the noodle in boiling water as per manufacturer's instructions, drain and set aside.

  3. Heat a little oil in a Wok and add the garlic, ginger and lemon grass and stir fry to infuse the flavours, but do not allow to burn.   When softened, remove with a slotted spoon and set aside.

  4. Heat more oil in the Wok and dd the beef and stir fry at an increased heat for about a minute until browned and cooked.

  5. Add the garlic and herbs together with the sugar snaps, baby corn and some of the spring onions.  Stir fry for a further minute or so and then add the drained noodles.

  6. Mix to combine all ingredients thoroughly, remove from the heat and add the lime juice, soy sauce and fish sauce stirring this well into the mixture.

  7. Divide between four plates, scatter with roasted peanuts, remaining Spring onions and chopped coriander.

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