Stir-fried beef with rice noodles and mushrooms

You'll need

200 gm thinly sliced beef fillet 100 ml peanut or grapeseed oil 2 tbsp finely grated ginger 1 garlic clove, finely chopped 200 gm mixed mushrooms, such as shiitake, enoki and black fungi 6 spring onions, thinly sliced 500 gm fresh rice noodles, sliced into 1cm ribbons (see note) 2 tbsp each dark soy sauce and light soy sauce   Beef marinade 2 tbsp dark soy sauce 1 tbsp light soy sauce 1 tsp sesame oil ½ tsp caster sugar ½ tsp cornflour   Chilli-vinegar 2 tbsp Chinese black rice vinegar 2 tsp dark soy sauce 2 tsp roast chilli flakes in oil


  • 01
  • Combine beef marinade ingredients in a bowl, add beef, stir to coat and stand to marinate for 15 minutes, then drain well.
  • 02
  • Meanwhile, for chilli-vinegar, combine ingredients and set aside.
  • 03
  • Heat 25ml oil in a wok over high heat, add beef, ginger and garlic and stir-fry until fragrant and beef is browned (2-3 minutes), then set aside.
  • 04
  • Heat another 25ml oil in wok, add mushrooms and spring onion and stir-fry until just tender (1-2 minutes), add to beef and set aside.
  • 05
  • Add remaining oil and noodles to wok and stir-fry until just golden (4-5 minutes), add soy sauces, season to taste and toss to combine. Toss with beef mixture and serve hot with chilli-vinegar.
Note Fresh rice noodles are available from Asian grocers and select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2014

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