Asian Beef Noodles

A punchy Asian noodle dish, boosted by it's flavoursome marinade!

Use strips of beef sirloin or rump or if you have cooked steak in the fridge, cut into strips and add to the stir-fry to heat through before serving.

Nutritional Info
Serving size
Energy kJ (kcal)
1891 (451)
Protein (g)
Fat (g)
Saturated (g)
Carbohydrate (g)
Recipe Author:

Beef + Lamb NZ

This marinade is delicious for noodles and in-season vegetables, alternatively you can use the marinade on a range of dishes.

Find more Beef + Lamb NZ recipes on their website.



  • 2.5cm piece fresh ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 2 tablespoons peanut oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons light soy sauce
Beef Noodles
  • 600g Quality Mark sirloin, cut into strips (about 3cm x 1cm)
  • 200g dried noodles
  • 1/2 head broccoli, cut into florets and sliced
  • 150g green beans, sliced
  • 125g button mushrooms, sliced
  • 3 spring onions, trimmed and very finely sliced
  • 1 red chilli, deseeded and very finely sliced
  • 1 tablespoon sesame seeds, toasted
View Method Asian Beef Noodles


  1. Place all the ingredients in a small bowl and whisk to combine.
  1. Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes.
  2. Meanwhile, cook the noodles in boiling water until tender, about 6 minutes. Drain and refresh under cold water. Add a dash of oil and toss to prevent them sticking together.
  3. Heat a wok until hot. Add a good dash of oil, and when hot, add half the beef and stir-fry for 1-2 minutes. Transfer to a plate and repeat with remaining beef. Keep remaining marinade.
  4. Add another dash of oil to the wok. Add the broccoli and beans and stir-fry until partially tender. (Add a dash of water or stock if the vegetables look dry and are colouring too quickly).
  5. Add mushrooms, spring onion and chilli.
  6. Stir-fry until all vegetables are just tender, about 5 minutes.
  7. Return the beef and remaining marinade to the wok, toss quickly then serve immediately.

Handy Tips

  • Keep ingredients moving when stir-frying. Cooking the meat and vegetables separately is best as it allows the meat to brown rather than stew.
  • Have all your ingredients prepared and place in the order you are going to add them to the wok, as this is all about quick cooking. 
  • If preferred, to assist with even stir-frying, quickly blanch green vegetables first.
  • This dish is perfect to whip up quickly after an active session, with its good source of protein for muscle recovery.
View Ingredients Asian Beef Noodles
View Method Asian Beef Noodles
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