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Beef and snow pea stir-fry with crunchy noodles

Serves: 4

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes



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 strips
2 tbsp oyster sauce
1 tbsp soy sauce



1. Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, 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.

2. Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.

3. 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.

4. Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.

Sserving suggestion: Serve with rice.