• 10 MINS
  • 15 MINS
  • 4 SERVES


  • 500g beef rump steak, fat trimmed, thinly sliced
  • 1 ½ tbsp vegetable oil
  • 1 red onion, thinly sliced into wedges
  • 3cm fresh ginger, grated
  • 1 medium carrot, peeled, cut into matchsticks
  • 115g fresh baby corn, halved
  • 175g sugar snaps
  • 100g shitake mushrooms, sliced
  • 1 bunch gai lan (Chinese broccoli), cut into 5cm lengths
  • 400g wok-ready soba noodles, separated
  • ¼ cup oyster sauce
  • 2 tbsp light soy sauce
  • ½ cup (125ml) beef stock or water
  • Coriander sprigs, sliced chilli, to serve


  1. Heat ½ tablespoon oil in a wok over high heat. Stir-fry beef in 2 batches for 1 to 2 minutes or until browned, setting beef aside on a plate and reheating wok between each batch.

  2. Add remaining oil and reheat wok over high heat. Add onion and ginger and stir-fry for 1 minute. Add carrot and stir-fry for 1 minute. Add corn, sugar snaps, mushrooms and gai lan stems and stir-fry for 1 minute. Add gai lan leaves and stir-fry for a further minute.

  3. Add noodles and stir-fry for 1 to 2 minutes or until warmed through. Return beef to wok, add sauces and stock, toss to warm through. Serve immediately sprinkled with coriander and chilli, if desired.


  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
  • You could use hokkien, Singapore or udon noodles in this recipe.
  • 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.