Beef, Broccolini and Noodle Stir-fry

Beef, Broccolini and Noodle Stir-fry

Cooking time


  1. Put noodles in a large bowl and cover with hot water. Set aside for 5 minutes to slightly soften and loosen up. Drain well.
  2. Meanwhile, combine beef, oil, Chinese five spice powder and 1 Tbsp of the kecap manis in a large bowl.
  3. Heat a large frying pan or wok over high heat. Add half of the beef to pan and stir-fry for 3 minutes until lightly beef is browned, and partially cooked. Transfer to a plate and set aside. Repeat with remaining beef.
  4. Add noodles to the pan with honey, ginger, garlic, onion and remaining soy sauce and cook for 1 minute.
  5. Add 2 Tbsp water, broccolini and sugar snap peas and cook for a further 1 minute.
  6. Return beef to pan and toss well. Cook for a further 2 minutes for until vegetables are just tender and beef is cooked through.
  7. Serve topped with sesame seeds, cashews and shallots.

Ingredients Chevron Icon

  • 400g hokkien noodles
  • 500g beef rump steak, thinly sliced
  • 2 Tbsp Cobram Estate Chilli Infused Extra Virgin Olive Oil
  • ½ tsp Chinese five spice powder
  • 2 Tbsp kecap manis (sweet soy sauce)
  • 2 tsp honey
  • 1 tsp finely grated ginger
  • 2 cloves garlic, crushed
  • 1 red onion, halved, thinly sliced
  • 1 bunch broccolini, trimmed, halved
  • 1 cup sugar snap peas, trimmed
  • 1 tsp black or white sesame seeds, toasted
  • ¼ cup roasted salted cashews
  • 2 green shallots, thinly sliced on diagonal