This speedy beef stir-fry only has 5 ingredients. Swap the steak for prawns or cubes of extra firm tofu, if you like.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
484
Ingredients
2
x 255g rump steaks, excess fat removed
250g
dried medium egg noodles
250g
stir-fry vegetable mix
4Tbsp.
oyster sauce
2Tbsp.
salted peanuts
YOU WILL ALSO NEED
1Tbsp.
vegetable oil
Directions
Step 1Remove the steaks from the fridge and allow to come up to room temperature for 15min.
Step 2Heat ½tbsp oil in a large frying pan over medium-high heat. Season the steaks and fry for 3-3½min per side for pink meat (fry for shorter/longer depending on thickness of the meat). Set the steaks aside on a board.
Step 3Meanwhile, cook the noodles in a medium pan of boiling water according to pack instructions. Drain.
Step 4Wipe the steak frying pan clean and return to high heat with remaining ½tbsp oil. Add the vegetable mix and stir-fry for 3min, until almost tender. Slice the steaks.
Step 5Add the drained noodles and oyster sauce to the frying pan and toss to combine and heat through. Check the seasoning, then divide between 4 bowls. Top with the steaks and scatter over the peanuts. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
