Quick beef stir fry recipe with mushrooms is an easy weeknight dinner. This Asian stir fry uses Singapore noodles combined with lots of vegetables so it is a great dinner for the whole family.
Ingredients
400g beef rump or fillet steak, trimmed
350g packet fresh Singapore noodles
2 tbs peanut oil
1 red onion, cut into thin wedges
400g Cup Mushrooms, sliced
1 bunch gai laan, stems & leaves separated, both chopped (see tip)
1 red capsicum, thinly sliced
3 tbs kecap manis
1/4 cup sweet chilli sauce
6 green onions, sliced
1/2 cup unsalted roasted peanuts, roughly chopped
Method
Thinly slice the beef across the grain. Place noodles in a heatproof bowl, cover with boiling water and stand for 2 min, 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 sec 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 min until the mushrooms start to soften. Add gai laan stems and capsicum and stir-fry for 1 min
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
Tips & Hints
Gai Laan can be replaced with other Asian green vegetables like bok choy or choy sum. They are available from Asian grocery stores. Once the packet is opened, store shallots in the freezer.
