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Honey Soy Beef and Noodle Stir-Fry
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Honey Soy Beef and Noodle Stir-Fry

Noodle stir-fries are ideal when you’re short on time. Have everything ready to go, so you can cook it quickly. It’s also a great way to get everyone to enjoy their veggies!

Makes 4
Prep Time 10 minutes
Cook Time 15 minutes
Easy As
Ingredients
1 Tbsp peanut oil
1 small red onion, thinly sliced
450g rump steak, cut into strips
1 tsp finely grated ginger
½ fresh red chilli, deseeded and finely chopped
4 cups (400g) prepared vegetables*
½ tsp Gregg's Ground Chinese Five Spice
210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce
350g packet Singapore noodles
Handful of fresh coriander leaves, chopped (optional)
Roasted cashew nuts, roughly chopped (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method
Step 1
Heat peanut oil in a wok or frying pan. Add the onion and stir-fry over medium heat until it begins to soften. Increase the heat to high, add the beef and stir-fry until it browns. Reduce the heat to medium and add the ginger, chilli, prepared vegetables and Gregg's Ground Chinese Five Spice. Continue stir-frying for a further minute.
Step 2
Pour over Wattie’s WOK Creations Honey Soy Stir-fry Sauce. Stir through and continue cooking for a further 5 minutes until meat is cooked and vegetables are tender.
Step 3
Remove the Singapore noodles from the packet and put into a heatproof bowl. Pour over boiling water to heat the noodles. Drain.
Step 4
Serve the stir-fry beef and vegetables over the noodles, or toss the noodles through then serve. Garnish with fresh coriander and roasted cashew nuts if wished.
Tips
*Use a combination of your favourite vegetables - such as carrots (cut into matchsticks), broccoli florets, cauliflower florets, beans, courgettes (sliced), snow peas and mushrooms (sliced).
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp peanut oil
1 small red onion, thinly sliced
450 g rump steak, cut into strips
1 tsp finely grated ginger
½ fresh red chilli, deseeded and finely chopped
4 cups (400g) prepared vegetables*
½ tsp Gregg’s Ground Chinese Five Spice
210 g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce
350 g packet Singapore noodles
Handful of fresh coriander leaves, chopped (optional)
Roasted cashew nuts, roughly chopped (optional)
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