Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry


  • 250g dried thin egg noodles
  • spray oil, for cooking
  • 500g beef fillet, cut into thin strips
  • 2 tsp chopped ginger
  • 1 clove garlic, crushed
  • 1 medium (150g) onion, chopped
  • 1 medium (200g) red capsicum, thinly sliced
  • 1 medium (200g) green capsicum, thinly sliced
  • 250g snow peas, trimmed
  • 2 tbsps sweet chilli sauce
  • 1 tbsp oyster sauce
  • ¼ cup (60mL) plum sauce
  • ⅓ cup (80mL) beef stock


  1. Cook noodles according to packet directions; drain well; set aside and keep warm.
  2. Heat a non-stick wok or frying pan over high heat; spray with oil. Cook beef strips in 2 batches for 2-3 minutes or until browned; set aside and keep warm.
  3. Reheat wok; add ginger, garlic and onion; stir fry 2 minutes or until onion is soft; add capsicums and snow peas; stir fry 3 minutes or until just tender. Add in plum sauce and beef stock. Add beef back in to warm.




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