Chilli garlic beef and noodle stir-fry
Beef scotch fillet (rib eye), raw
480 g, (600g fat trimmed), thinly sliced
Garlic and chilli paste
1 bunch(es), cut into 4cm lengths
115 g, halved
Fresh egg noodles
300 g, (thin hokkien)
80 ml, (1/3 cup)
4 individual, cut into 3cm lenths
2 x 3 second spray(s)
- Combine olive oil, beef and garlic chilli paste in a glass or ceramic bowl. Lightly spray a wok with oil and heat over high heat. Add half the beef and stir-fry for 1 minute or until browned. Transfer to a bowl. Repeat with remaining beef.
- Wipe wok with paper towel. Add canola oil and heat over high heat. Add snow peas, broccolini, corn and ¼ cup (60ml) water. Stir-fry for 4–5 minutes or until vegetables are just tender. Add noodles, oyster sauce and ¼ cup (60ml) water. Stir-fry for 2 minutes or until heated through.
- Add beef to wok with the shallots and stir-fry for 1 minute or until heated through. Serve stir-fry sprinkled with coriander.