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PREP 1 hour
TOTAL 20 minutes
Serves
US | METRIC

INGREDIENTS

Beef Marinade
  • 230 g ribeye, thinly sliced.
  • 3 tbsps of dark soy sauce.
  • 2 tbsps of sesame seed oil.
  • 1 tbsp of Chinese five spice.
  • 1 tsp of caster sugar.
  • 2 big garlic cloves, minced or finely grated.
  • 1 thumb piece of ginger, finely grated.
  • Chilli flakes to taste, optional.
Stir Fry Veg
  • 1 pak choi, roughly chopped.
  • 1 carrot, thinly sliced.
  • 1 red pepper, thinly sliced.
  • A twin pack of mangetout and baby corn, sliced.
  • 1 thumb piece of ginger, cut into matchsticks.
  • 1 big garlic clove, thinly sliced.
  • 1 handful of beansprouts.
  • 1 handful of chestnut mushroom, cut into quarters.
  • 2 tbsps of dark soy sauce.
  • 1 tbsp of sesame seed oil.
  • 3 tbsps of oyster sauce.
  • 1 tbsp of hoisin sauce.
  • 1 pack of 2x150g straight to wok noodles.
Beef Noodles

Beef Noodles

Next time you get a craving for Chinese food give my super quick, easy and tasty beef noodles a try.


Beware this dish is highly addictive.

  1. First to start off place all the beef marinade ingredients into a bowl give it a good mix then cover and leave to marinate for 1 hour.
  2. In a large wok over a high heat add a splash of oil and stir fry the beef for a couple of minutes. You don’t want to overdo it so in out shake it all about and into a bowl 😂.
  3. Give the wok a wipe with some kitchen paper and add another splash of oil. Unless you have a very large wok you may have to stir fry the vegetables in 1 or 2 batches because it’s important that you keep the wok hot. So Wok all the veg then when almost done add the noodles mix for a couple of minutes followed by the beef and the dark soy, sesame seed oil, oyster sauce and hoisin sauce. Give it a good mix and you are good to go.


Garnish with some fresh coriander, fresh mint, sliced spring onions and chillies, some toasted peanuts a sprinkling of sesame seeds and a squeeze of lime.

Beef Noodles

Beef Noodles

Next time you get a craving for Chinese food give my super quick, easy and tasty beef noodles a try.


Beware this dish is highly addictive.

PREP 1 hour
TOTAL 20 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

Beef Marinade
  • 230 g ribeye, thinly sliced.
  • 3 tbsps of dark soy sauce.
  • 2 tbsps of sesame seed oil.
  • 1 tbsp of Chinese five spice.
  • 1 tsp of caster sugar.
  • 2 big garlic cloves, minced or finely grated.
  • 1 thumb piece of ginger, finely grated.
  • Chilli flakes to taste, optional.
Stir Fry Veg
  • 1 pak choi, roughly chopped.
  • 1 carrot, thinly sliced.
  • 1 red pepper, thinly sliced.
  • A twin pack of mangetout and baby corn, sliced.
  • 1 thumb piece of ginger, cut into matchsticks.
  • 1 big garlic clove, thinly sliced.
  • 1 handful of beansprouts.
  • 1 handful of chestnut mushroom, cut into quarters.
  • 2 tbsps of dark soy sauce.
  • 1 tbsp of sesame seed oil.
  • 3 tbsps of oyster sauce.
  • 1 tbsp of hoisin sauce.
  • 1 pack of 2x150g straight to wok noodles.
  1. First to start off place all the beef marinade ingredients into a bowl give it a good mix then cover and leave to marinate for 1 hour.
  2. In a large wok over a high heat add a splash of oil and stir fry the beef for a couple of minutes. You don’t want to overdo it so in out shake it all about and into a bowl 😂.
  3. Give the wok a wipe with some kitchen paper and add another splash of oil. Unless you have a very large wok you may have to stir fry the vegetables in 1 or 2 batches because it’s important that you keep the wok hot. So Wok all the veg then when almost done add the noodles mix for a couple of minutes followed by the beef and the dark soy, sesame seed oil, oyster sauce and hoisin sauce. Give it a good mix and you are good to go.


Garnish with some fresh coriander, fresh mint, sliced spring onions and chillies, some toasted peanuts a sprinkling of sesame seeds and a squeeze of lime.

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