Description
A vibrant and flavorful beef stir-fry featuring tender strips of marinated rump beef cooked quickly with aromatic spices, fresh vegetables, and rice noodles. This dish delivers a perfect balance of heat from chili, citrus brightness from lime, and nuttiness from roasted peanuts, all tossed in savory soy and fish sauces for a quick and satisfying meal.
Ingredients
Scale
Beef and Marinade
- 500g beef rump, trimmed and cut into thin strips
- 1 tsp Chinese five-spice powder
Noodles
- 300g pack ready-cooked rice noodles
Aromatics and Vegetables
- 1 large red chilli, thinly sliced (seeds optional for extra heat)
- 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 (divided)
Finishing Touches
- ½ lime, juiced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp roasted peanuts, roughly chopped
- Fresh coriander, roughly chopped, for garnish
Instructions
- Marinate the Beef: In a bowl, mix the beef strips with Chinese five-spice powder until evenly coated. Set aside to marinate while preparing other ingredients.
- Prepare the Noodles: Soften the rice noodles by soaking them in boiling water according to package instructions. Once softened, drain and set aside.
- Prep Aromatics: Thinly slice the red chilli, keeping seeds if extra heat is desired. Combine the chilli with chopped garlic, ginger matchsticks, and sliced lemongrass in a small bowl.
- Cook Aromatics: Heat 1 tablespoon of 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.
- Cook Beef: Add the remaining 1 tablespoon of sunflower oil to the wok and increase heat to high. Add the marinated beef and stir-fry for 1 minute until browned and just cooked through.
- Combine Vegetables and Aromatics: Return the reserved chilli mixture to the wok along with sugar snap peas, baby corn, and half of the sliced spring onions. Stir-fry together for 1 minute to combine flavors and slightly soften the vegetables.
- Add Noodles and Sauces: Add the drained rice noodles to the wok and toss everything to combine thoroughly. Remove from heat, then add a squeeze of lime juice, soy sauce, and fish sauce. Toss again to mix evenly.
- Serve: Divide the stir-fry into four serving plates. Sprinkle roasted peanuts over the top, garnish with the remaining spring onions and chopped fresh coriander for a burst of flavor and color.
Notes
- For extra heat, include the seeds of the red chilli when slicing.
- Use a high smoke point oil like sunflower oil to prevent burning during stir-frying.
- If unavailable, baby corn and sugar snap peas can be substituted with other quick-cooking vegetables like bell peppers or snap peas.
- Beef rump strips cook quickly; avoid overcooking to keep them tender.
- Gently toss noodles at the end to avoid breaking them.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Keywords: beef stir-fry, Chinese five-spice, rice noodles, quick dinner, Asian stir-fry, spicy beef, easy weeknight meal
