Stir-fried beef with noodles

Tangy tamarind and lemongrass infuse a Thai–inspired sauce for tender strips of beef and fine rice noodles. With fresh greens and baby corn adding the all–important vegetable balance, this is a quick and easy dish that is a meal in itself.

Stir-fried beef with noodles


  • 1 teaspoon tamarind paste
  • ¼ cup (60 ml) boiling water
  • 2 tablespoons salt–reduced soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon mirin or dry sherry
  • 100 g (3½ oz) rice vermicelli
  • 1 tablespoon sunflower oil
  • 225 g (8 oz) lean rump (round) steak, sliced
  • 1 small onion, cut into wedges
  • 2 teaspoons chopped lemongrass
  • 1 long red chilli, seeded and chopped
  • 2 cloves garlic, crushed
  • ¾ cup (80 g) snow peas (mangetout), halved diagonally
  • 6 fresh or canned baby corn, sliced
  • 1 cup (100 g) sliced fresh shiitake or button mushrooms


  1. In a small bowl, combine the tamarind paste and boiling water and leave to soak for 10 minutes, stirring frequently to break down the paste.
  2. Mix the resulting tamarind liquid with the soy sauce, sesame oil and mirin.
  3. Meanwhile, soak the noodles according to the packet instructions.
  4. Drain well and set aside until needed.
  5. Heat the sunflower oil in a wok or very large frying pan over high heat.
  6. Add the steak and stir–fry for 3 minutes, or until cooked through.
  7. Remove to a plate.
  8. Add the onion, lemongrass, chilli and garlic to the wok and stir–fry over high heat for 1–2 minutes.
  9. Add the snow peas, baby corn and mushrooms, and continue stir–frying for a further 2 minutes, or until cooked.
  10. Return the steak to the wok.
  11. Add the tamarind liquid and the noodles and stir for about 1 minute, tossing well to combine and heat through.
  12. Divide the noodles, steak and vegetables between serving bowls and serve immediately.

Serves 2
Preparation: 15 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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