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Beef and snow pea stir-fry with crunchy noodles

Beef and snow pea stir-fry with crunchy noodles



Prep Time


Cook Time



500 g beef rump

1 tbsp brown sugar

2 tbsp oil

1 pkt two-minute style noodles

250 g snow peas

1 medium carrot, cut into thin spips

2 tbsp oyster sauce

1 tbsp soy sauce


  • Cut the beef across the grain into thin sliips. Rub the brown sugar into the beef sliips, then add a little of the oil to the beef. Mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat the wok, add remaining oil and heat. Add the snow peas and carrot, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix
  • Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve
  • Serving suggestion: Serve with rice


  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour
  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
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