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Mushroom, Beef & Noodle Stir-Fry

Yields4 ServingsCook Time10 mins

 400 g beef rump or fillet steak, trimmed
 350 g packet fresh Singapore noodles
 2 tbsp peanut oil
 1 red onion, cut into thin wedges
 400 g cup mushrooms, sliced
 1 bunch gai laan, stems & leaves separated, both chopped (see tip)
 1 red capsicum, thinly sliced
 3 tbsp kecap manis
 0.25 cup sweet chilli sauce
 6 green onions, sliced
 0.50 cup unsalted roasted peanuts, roughly chopped

Thinly slice the beef across the grain. Place noodles in a heatproof bowl, cover with boiling water and stand for 2 minutes, drain well, then set aside.


Heat the wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok. Add one quarter of the beef and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and beef in three batches.


Add remaining oil, onion and mushrooms to the hot wok, stir-fry for 2 minutes until the mushrooms start to soften. Add gai laan stems and capsicum and stir-fry for 1 minute.


Add noodles and return the beef, add the ketcup manis and sweet chilli sauce and stir-fry until warmed through. Add gai laan leaves, green onions and peanuts. Stir-fry until leaves begin to wilt then remove from the heat. Transfer to bowls and serve.

Nutrition Facts

Servings 0