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Japanese-Style Stir-Fried Beef
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Japanese-Style Stir-Fried Beef

Take a turn towards the Japanese with this never-fail stir-fry favourite. Mixing lean rump steak with traditional seasonings on a bed of soft udon noodles, it’s a winner whether you’re whipping it for yourself or the family.

Makes 4
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
600 g rump steak
1 Tbsp minced ginger
1 Tbsp sweet chilli sauce
¼ cup sherry
¼ cup Lea and Perrins Worcestershire Sauce
250 g Swiss brown mushrooms, wiped and sliced
1 red capsicum, deseeded and thickly sliced
200 g green beans, trimmed and cut in half lengthwise
1 bunch spring onions, cut into 5cm lengths
270 g packet dried udon noodles
½ cup beef stock
1 Tbsp cornflour

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Cut the rump steak into thin strips and place in a re-sealable bag with ginger, sweet chilli sauce, sherry and Lea & Perrins Worcestershire Sauce. Seal bag and toss to coat evenly, refrigerate for 10 to 15 minutes. Drain beef, reserving marinade.
Step 2
2. Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside.
Step 3
3. Add a little more oil to the frying pan and stir fry the mushrooms, capsicum, beans and spring onions until crisp and tender.
Step 4
4. Cook udon noodles according to the directions on the pack.
Step 5
5. Return meat to the frying pan. Mix together reserved marinade, beef stock and cornflour, pour into stir fry, toss quickly and cook until the sauce thickens.
Step 6
Serve over cooked udon noodles.
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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.
600 g rump steak
1 Tbsp minced ginger
1 Tbsp sweet chilli sauce
¼ cup sherry
¼ cup Lea and Perrins Worcestershire Sauce
250 g Swiss brown mushrooms, wiped and sliced
1 red capsicum, deseeded and thickly sliced
200 g green beans, trimmed and cut in half lengthwise
1 bunch spring onions, cut into 5cm lengths
270 g packet dried udon noodles
½ cup beef stock
1 Tbsp cornflour
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