Beef noodle stir-fry
This stir-fry is a great way to use up old veggies
4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Vanya Insull
We challenged @VJ_Cooks to create a nutritious family meal using ingredients she already had in her fridge. This quick beef and rice noodle stir fry is the perfect way to use up those veggies hiding in the back of the fridge and turn them into a delicious family dinner.
You can swap out the veggies to use whatever you have on hand. We like to aim for about a cup of cooked veggies per person.
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Ingredients
Stir fry
500g beef stir fry strips
i
100g vermicelli noodles
1 tsp sesame oil
100g green beans
chopped
1 red capsicum
sliced
½ red onion
sliced
2 carrots
peeled and finely sliced
2 spring onions
chopped
2 Tbsp cashew nuts
chopped
Sauce
¼ cup salt-reduced soy sauce
3 Tbsp sweet chili sauce
1 Tbsp cornflour
2 garlic cloves
minced
1 tsp fresh ginger
crushed or grated
¼ cup water
Method
Method
1
In a small bowl, mix all the stir-fry sauce ingredients until smooth. Set aside.
2
Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes, then drain and set aside.
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3
Heat a large frying pan or wok over medium-high heat. Add sesame oil, then stir-fry the beef strips for 2–3 minutes until browned. Remove from the pan and set aside.
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4
Add the beans, capsicum, red onion, carrots, and spring onions to the pan with a splash of water. Stir-fry for 3 minutes until tender-crisp.
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5
Return the beef and noodles to the pan. Pour in the stir-fry sauce and toss everything together. Cook for 2 minutes until the sauce thickens and everything is heated through.
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6
Sprinkle the chopped cashews over the top and serve immediately.
