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Asian Beef Noodle Stir-fry

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Asian Beef Noodle Stir Fry

Asian Beef Noodle Stir Fry

S. Wongkaew

This delicious Asian beef noodle stir-fry is so simple to prepare that you'll be eating dinner in no time.

To tenderize and flavor the beef, it must be first marinated in a combination of soy sauce, mirin and sesame oil. Mirin is a Japanese sweet rice wine used in cooking. It can also be substituted with Chinese rice wine vinegar.


  • 400 grams of rump steak, thinly sliced across the grain
  • 3 Tbsp soy sauce
  • 2 Tbsp of mirin or rice wine vinegar
  • 1 tsp of sesame oil
  • 1 medium brown onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 x 2" (5cm) piece of ginger, cut into slivers
  • 1 Tbsp of vegetable oil
  • 1 bunch of bok choy, chopped
  • 1 packet of udon noodles for 2
  • Dried chili flakes for sprinkling (optional)


  1. Marinate the thinly sliced beef in soy sauce, mirin and sesame oil for 25 minutes.
  2. Steam the bok choy for about 3 minutes, or until it just starts to wilt. Remove from steamer and set aside.
  3. Prepare noodles according to packet instructions then drain and set noodles aside.
  4. Heat the vegetable oil in a wok or large frying pan over a medium heat. Saute the onion for 4 minutes or until translucent. Add the ginger and fry for 1 minute. Add the garlic and stir fry for 30 seconds.
  5. Next, add the beef and marinating sauces to the wok. Stir-fry the beef for 3 minutes or until just cooked.
  6. Add the noodles and bok choy to the wok and stir to coat in sauces for 1 minute.
  7. Divide amongst serving bowls and sprinkle with dried chili flakes. Serve immediately.
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