Beef stir-fry with noodles

By Hope Malau
31 July 2016

Whip up this stir-fry for a juicy, no-fuss supper.

Serves 4 Preparation: 5 min Cooking: 5 min

  • 8 cm fresh ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 45 ml (3 T) soy sauce
  • 30 ml (2 T) malt vinegar
  • 400 g beef strips
  • 300 g Asian noodles
  • 45 ml (3 T) olive oil
  • 100 g mushrooms, quartered
  • 1 cucumber, sliced
  • 45 ml (3 T) oyster sauce
  • handful mint

1 Pound the ginger and garlic into a paste in a pestle and mortar. Spoon half of the paste into another small bowl and mix in the soy sauce and vinegar. Add the beef, coat well and set aside.

2 Cook the noodles in boiling salted water for 3 minutes until al dente. Drain and refresh under cold water, then drain again.

3 Heat the oil in a wok or large frying pan and stir-fry the beef and mushrooms for 3 minutes or until just almost cooked.

4 Add the remaining ginger paste, noodles and cucumber to the wok and stir-fry for 1 minute. Add the oyster sauce and mint, spoon into serving bowls and season.

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