Stir-Fried Beef with Egg Noodles Recipe

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2 to 3




20 min


10 min


  • 300 to 350g (10 to 12oz) sirloin steak, thinly sliced
  • 125g (4½oz) dried medium egg noodles
  • 75g (3oz) baby corn, sliced lengthways
  • 1 large carrot, peeled and cut into fine strips
  • 2 spring onions, sliced
  • 1 green pepper, deseeded and cut into strips
  • 50g (2oz) mangetout
  • 2.5cm (1in) piece fresh root ginger, peeled and cut into fine strips
  • 1 red chilli, deseeded and sliced lengthways
  • soy sauce, to taste
  • For the marinade
  • 2tbsp each dry sherry, soy sauce, fish sauce and 1tbsp sugar


  • Mix together the marinade ingredients, stir in the beef, cover and refrigerate for at least 30 minutes. You can leave it overnight.

  • Cook the noodles in boiling water for about 4 minutes or according to packet instructions, then refresh under cold water. You could toss them in a little sesame or groundnut oil here to prevent sticking.

  • Preheat a non-stick wok until really hot. Brown the beef, retaining the marinade for use later, before adding the vegetables. You may have to do this in two batches. Stir-fry for a few minutes, then add the marinade for the final minute.

  • Add the noodles and mix all the ingredients together. Pour over a little soy sauce to taste and serve immediately.

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(22 ratings)
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