Tested till perfect Steak and Noodle Stir-Fry

Steak and Noodle Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2000

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 1 lb 1lbsirloin steaksirloin steaks, thinly sliced
  • 1 1oniononions, sliced
  • 2 2cloves garlic, minced
  • 1 cup 1cupbaby carrotbaby carrots, halved
  • 1 tbsp 1tbspmild curry paste
  • 1 can 1can(10 oz/284 mL) chicken stock
  • 2 tbsp 2tbsphoisin sauce
  • 1/4 tsp 1/4tspground ginger
  • 1 pkg 1pkgprecooked Chinese noodles
  • 8 oz 8ozasparagus, cut_in 1-1/2-inch (4 cm) lengths
  • 1 cup 1cupsugar snap peasugar snap peas or snow peas
  • 1 tbsp 1tbspcornstarch
  • 2 2green oniongreen onions, sliced
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In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate.

Add remaining oil to pan; stir-fry onion, garlic, carrots and curry paste for 2 minutes. Add stock; cover and cook for 2 minutes. Add 3/4 cup (175 mL) water, hoisin sauce and ginger; bring to boil.

Loosen noodles under warm water; add to pan. Add asparagus and peas; cook over medium heat, stirring, for 3 minutes. Return steak and any juices to pan. Whisk cornstarch with 1 tbsp (15 mL) cold water; stir into pan and cook, stirring, for 1 minute or until thickened. Sprinkle with onions.

Additional information : Serve with a Garden Salad.

Nutritional Information Per serving: about

cal 709 pro 31g total fat 14g sat. fat 3g
carb 113g fibre 4g chol 55mg sodium 713mg

% RDI:

calcium 9 iron 47 vit A 70 vit C 32
folate 50
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