Asian Beef and Noodle Stir-Fry

Author: Canadian Living

  • Portion size 4 servings


  • 2 teaspoons vegetable oil
  • 1 tablespoon minced gingerroot
  • 1 garlic clove minced
  • 1 onion sliced
  • 1 lb lean ground beef
  • 1 1/2 cup beef stock
  • 1/3 cup oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar
  • 2 carrots sliced
  • 450 g precooked
  • 1 sweet red pepper julienned
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 1/2 cup snow pea
  • pepper to taste


In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink. Skim off any fat.

Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok. Add carrots; bring to boil. Tear noodles apart; add to wok. Cook, stirring over medium-high heat for 2 minutes. Add red pepper; cook, stirring, for 3 minutes.

Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened. Stir in snow peas; cook for 2 minutes or until tende-rcrisp. Season with salt and pepper.

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Asian Beef and Noodle Stir-Fry