Beef Stir-Fry with Rice Noodles, Vegetables, and Peanuts Recipe

Introduction

This beef stir-fry is a vibrant and flavorful dish packed with aromatic spices and fresh vegetables. Tender strips of beef combine with crisp sugar snap peas, baby corn, and fragrant herbs for a quick and satisfying meal. Perfect for weeknights when you want something delicious and easy to prepare.

Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove, chopped
• 4cm piece ginger, peeled and cut into matchsticks
• 1 stick lemongrass, trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas, cut into thin strips
• 8 baby corn, sliced diagonally
• 6 spring onions, trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• Roughly chopped coriander, to serve

Instructions

1. Step 1: Mix the beef and Chinese five-spice powder in a bowl and set aside to marinate briefly while preparing other ingredients.
2. Step 2: Soften the rice noodles in boiling water according to the package instructions, then drain and set aside.
3. Step 3: Thinly slice the red chilli, keeping the seeds if you want extra heat. Combine the sliced chilli with the chopped garlic, ginger sticks, and sliced lemongrass in a small bowl.
4. Step 4: Heat 1 tablespoon of sunflower oil in a wok over medium-high heat. Add the chilli mixture and stir-fry for about 1 minute until softened but not browned. Remove with a slotted spoon and set aside.
5. Step 5: Heat the remaining tablespoon of oil in the wok, then add the marinated beef. Stir-fry over high heat for 1 minute until the beef is browned and just cooked through.
6. Step 6: Return the chilli mixture to the wok along with the sugar snap peas, baby corn, and half of the spring onions. Stir-fry for 1 more minute to combine flavors.
7. Step 7: Add the drained noodles to the wok and toss everything together thoroughly. Remove from heat and squeeze over the lime juice, then add the soy sauce and fish sauce. Mix well.
8. Step 8: Divide the stir-fry between four plates. Scatter with roasted peanuts, garnish with the remaining spring onions and chopped coriander, and serve immediately.

Tips & Variations

• For a vegetarian version, substitute beef with firm tofu and use vegetarian soy and fish sauce alternatives.
• If you like it spicier, add extra red chilli or a dash of chili flakes when stir-frying.
• To save time, prepare the chilli-ginger-lemongrass mixture in advance and store it covered in the fridge.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water or soy sauce to loosen the noodles if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tender cuts like sirloin or flank steak work well, just be sure to slice them thinly for quick cooking.

Can I make this dish gluten-free?

Absolutely. Use gluten-free soy sauce and fish sauce, and double-check that your rice noodles contain no gluten ingredients.

Beef Stir-Fry with Rice Noodles, Vegetables, and Peanuts Recipe

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★★★★★

4.6 from 94 reviews

• Author: Ben
• Total Time: 21 minutes
• Yield: 4 servings 1x

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Description

This vibrant Beef Stir-Fry recipe combines tender beef rump marinated in Chinese five-spice with a fragrant mix of garlic, ginger, lemongrass, and red chilli. Tossed with sugar snap peas, baby corn, and fresh spring onions, then served over soft rice noodles and finished with zesty lime, soy, fish sauce, and crunchy roasted peanuts. A quick and flavorful Asian-inspired stir-fry perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

Beef Marinade

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder

Noodles & Vegetables

• 300g pack ready-cooked rice noodles
• 1 large red chilli, thinly sliced
• 1 fat garlic clove, chopped
• 4cm piece ginger, peeled and cut into matchsticks
• 1 stick lemongrass, trimmed and sliced
• 2 tbsp sunflower oil, divided
• 100g sugar snap peas, cut into thin strips
• 8 baby corn, sliced diagonally
• 6 spring onions, trimmed and sliced diagonally

Seasonings & Garnishes

• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts, roughly chopped
• Roughly chopped coriander, to serve

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Instructions

1. Marinate the Beef: In a bowl, combine the beef strips with the Chinese five-spice powder. Mix well to coat the beef evenly and allow it to marinate while you prepare the other ingredients.
2. Prepare the Noodles: Soften the rice noodles in boiling water according to the package instructions. Once softened, drain the noodles thoroughly and set them aside to keep warm.
3. Make the Aromatic Mix: Thinly slice the red chilli (including seeds if you prefer extra heat), then mix it with the chopped garlic, ginger matchsticks, and sliced lemongrass in a small bowl.
4. Cook the Aromatics: Heat half the sunflower oil in a wok over medium-high heat. Add the chilli mixture and stir-fry for about 1 minute until softened but not browned. Use a slotted spoon to remove the mixture from the wok and set it aside.
5. Stir-Fry the Beef: Add the remaining oil to the hot wok. Increase the heat to high and add the marinated beef. Stir-fry for approximately 1 minute until the beef is browned and just cooked through, ensuring it remains tender.
6. Add Vegetables and Aromatics: Return the cooked chilli mixture to the wok along with sugar snap peas, baby corn, and half of the spring onions. Stir-fry everything together for another minute to combine and lightly cook the vegetables.
7. Combine with Noodles and Season: Add the drained rice noodles to the wok. Toss everything thoroughly to mix evenly. Remove the wok from heat, then squeeze the juice of half a lime over the stir-fry and add the soy sauce and fish sauce. Stir gently to incorporate all the flavors.
8. Serve and Garnish: Divide the stir-fry among four plates. Scatter the roasted peanuts and remaining spring onions over the top, then garnish with roughly chopped coriander to finish.

Notes

• For extra heat, keep the seeds in the red chilli or add more chillies to taste.
• Use pre-cooked rice noodles to save time and ensure the perfect texture.
• Be careful not to overcook the beef to keep it tender.
• This dish can be served with extra lime wedges on the side for added freshness.
• Substitute sunflower oil with vegetable or peanut oil if preferred.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Keywords: beef stir-fry, Chinese five-spice, rice noodles, Asian stir-fry, quick dinner, ginger garlic stir-fry