Wok tossed beef noodles

Delicious Wok tossed beef noodles Recipe

This ticks our top Chinese flavours for beef: hoisin, five spice, ginger, garlic and sesame. A pack of fresh chow mein noodles is the secret to this quick and tasty crowd-pleaser.
Wok tossed beef noodles
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 125ml (1/2 cup) Hoi Sin Sauce

  • 1 tablespoon dry sherry

  • 1 teaspoon MasterFoods® Chinese Five Spice

  • 450g beef rump steak, thinly sliced

  • 350g fresh chow mein noodles

  • 2 tablespoons rice bran oil

  • 1 brown onion, cut into wedges

  • 2 carrots, peeled, cut into matchsticks

  • 1 bunch gai lan (Chinese broccoli), leaves separated, stems chopped

  • 3cm-piece fresh ginger, finely grated

  • 2 garlic cloves, crushed

  • 1 spring onion (shallot), thinly sliced diagonally

  • 1 tablespoon sesame seeds, toasted


  • Step 1

    Combine hoisin sauce, sherry and Chinese five spice in a jug. Transfer half to a bowl. Add beef to bowl and toss to combine. Marinate for 5 minutes. Prepare noodles following packet directions. Drain.

  • Step 2

    Heat a large wok over high heat. Add half the oil. Stir-fry the beef, in 3 batches, for 2 minutes or until browned. Transfer to a plate. Wipe wok clean with paper towel.

  • Step 3

    Heat remaining oil over high heat. Stir-fry onion for 2 minutes or until slightly charred. Add carrot, gai lan stems, ginger and garlic. Stir-fry for 2 minutes or until tender crisp. Add the gai lan leaves. Stir-fry for 1 minute or until just wilted. Add the beef, noodles and remaining hoisin sauce mixture. Stir-fry for 1 minute or until heated through. Divide among bowls. Top with spring onion and sesame seeds.

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