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Beef Stir-Fry with Fresh Rice Noodles

Coat the meat in oil instead of adding oil to the wok. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips. • Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.


  • 500g Rump Steak
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 500 g pkt fresh rice noodles
  • 2 tsp sesame oil
  • 1 bunch baby bok choy, washed and separated into leaves
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame seeds, toasted
  • sliced fresh red chilli, (optional)

Serves: 4

Cooks in: 5 mins Prep time: 15 mins

Difficulty: Easy


  1. Cut the beef across the grain into thin strips.  Rub the brown sugar into the beef strips, then add a little of the oil to the beef.  Mix well.  Rinse the rice noodles under hot water, gently separate.  Pan-fry or steam the noodles until hot, drizzle with sesame oil.  Set aside.
  2. Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl.  Reheat wok between each batch.
  3. Reheat the wok, add remaining oil and heat.  Add the bok choy, and stir-fry for 2 minutes.  Add the combined oyster and soy sauces, stir-fry to mix.
  4. Return the beef to the wok, toss to combine.  Place rice noodles on serving plate, add beef stir-fry.  Sprinkle with sesame seeds and sliced red chilli if desired.

Serving suggestion: Shredded ginger and spring onions.

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