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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
