Dinner

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

ByLuna Ryder January 6, 2026January 6, 2026

Introduction

This beef stir-fry is a vibrant and flavorful dish, perfect for a quick weeknight dinner. Tender strips of beef are combined with crisp vegetables and fragrant spices, all tossed with rice noodles for a satisfying meal.

The image shows a black round plate filled with a serving of stir-fried noodles. The dish has thick, light beige noodles as the base layer mixed evenly with small pieces of cooked beef that are brown and slightly glossy. Scattered throughout the noodles are vibrant baby corn in pale yellow, thin green slices of green beans, and small chunks of red chili adding bright color. On top, there is a fresh layer of green cilantro leaves and thin slices of pale green onion, adding a fresh and crisp look. The background is a white marbled texture. The photo is taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix the beef strips with Chinese five-spice powder and set aside to marinate.
Step 2: Soften the rice noodles in boiling water according to package instructions; then drain and set aside.
Step 3: Thinly slice the red chilli, keeping the seeds if you like extra heat. Combine the chilli with chopped garlic, ginger matchsticks, and sliced lemongrass in a small bowl.
Step 4: Heat half the sunflower oil in a wok over medium-high heat. Add the chilli mixture and stir-fry for 1 minute until softened but not browned. Remove with a slotted spoon and set aside.
Step 5: Heat the remaining oil in the wok. Add the marinated beef and stir-fry over high heat for 1 minute until browned and just cooked through.
Step 6: Return the chilli mixture to the wok along with sugar snap peas, baby corn, and half the spring onions. Stir-fry for another minute.
Step 7: Add the drained noodles to the wok and toss everything together thoroughly. Remove from heat and stir in a squeeze of lime juice, soy sauce, and fish sauce.
Step 8: Serve immediately divided among four plates. Scatter with roasted peanuts, remaining spring onions, and chopped coriander for garnish.

Tips & Variations

For a milder dish, remove the seeds from the red chilli before cooking.
Replace beef rump with chicken or tofu for different protein options.
Try adding bell peppers or mushrooms for extra vegetables and texture.
Use tamari instead of soy sauce to make the dish gluten-free.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until steaming hot, adding a splash of water if needed to loosen the noodles.

How to Serve

A white plate holds a serving of stir-fried noodles with several layers of ingredients. The bottom layer is light brown noodles, soft and curled. On top of the noodles are medium-sized pieces of cooked beef, dark brown and slightly shiny. Mixed in the noodles and beef are green vegetables, including sliced green beans and baby corn with a pale yellow color. Thin slices of light green spring onions are scattered on top, along with fresh green cilantro leaves. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of ready-cooked rice noodles?

Yes, fresh rice noodles can be used. Just make sure to quick-soak or blanch them as recommended and drain well before adding to the stir-fry.

What can I substitute for lemongrass if I don’t have any?

If lemongrass is unavailable, you can use a small amount of grated lemon zest or a splash of lime juice to bring a citrusy note, though the flavor will be less herbal.