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.
Prep 5 minutesCook 10 minutesServes 4
Ingredients
Method
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
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
