Beef and Hokkien Noodle Stir-fry

  • Beef and Hokkien Noodle Stir-fry
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  • 750 g beef rump steak, trimmed, cut into 1cm-thick slices
  • 1/3 cup shao hsing chinese cooking wine (see note) or sweet sherry
  • 600 g fresh hokkien noodles
  • 1/4 cup peanut oil
  • 230 g can water chestnuts, drained, thickly sliced
  • 1 tspn sesame oil
  • 2 bunches green onions, cut into 6cm lengths
  • 2 cloves garlic cloves, finely chopped
  • 1/2 cup oyster sauce
  • 1/4 cup chicken stock


1. Combine beef and wine or sherry in a large glass or ceramic dish. Stand for 10 minutes.
2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until noodles soften. Drain. Separate noodles with a fork. Set aside.
3. Heat 1 tablespoon of peanut oil in a wok over high heat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Remove to a plate. Repeat with oil and remaining beef.
4. Heat remaining peanut oil in wok. Add chestnuts, sesame oil, green onions and garlic. Stir-fry for 1 minute. Return beef to wok. Add oyster sauce, stock and noodles. Stir-fry for 1 to 2 minutes or until warmed through. Divide between bowls and serve.

Shao hsing cooking wine is a sweet, low-alcohol wine made from glutinous rice. It’s available from larger supermarkets and Asian grocery stores.

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