Beef and noodle stir-fry

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 250g dried rice noodles

    2 tsp peanut oil

    500g beef eye-fillet steaks, thinly sliced

    1 tbsp finely chopped lemon grass, white part only

    1 clove garlic, crushed

    160ml lime juice

    80ml fish sauce

    1 tbsp coarsely grated palm sugar

    100g Chinese mustard leaves, coarsely chopped

    130g Lebanese cucumber, thinly sliced

    80g bean sprouts

    ½ cup loosely packed fresh coriander

    ½ cup loosely packed fresh mint

    3 green onions, thinly sliced


  • Place noodles in a large heatproof bowl, cover with boiling water, stand for 5 mins or until tender, drain.

    Heat half the oil in a wok, stir-fry beef, in batches, until browned. Remove from wok. Heat remaining oil in wok; stir-fry lemon grass and garlic until fragrant. Return beef to wok with juice, sauce and sugar; stir-fry until heated through.

    Add noodles; stir-fry until combined. Stir in mustard leaf and cucumber.

    Serve immediately with remaining ingredients.

    Tip: If you like chilli, sprinkle with thinly sliced red thai (serrano) chilli for an added kick of heat.