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Japanese Stir Fried Beef

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A must-have for winter!!!

A must-have for winter!!!

Ingredients

Serves: 4

Metric Cups
  • 600 grams rump steak
  • 1 tablespoon minced fresh root ginger
  • 1 tablespoon sweet chilli sauce
  • 63 millilitres sherry
  • 63 millilitres worcestershire sauce
  • 250 grams swiss brown mushrooms (wiped and thickly sliced)
  • 1 red pepper (deseeded and thickly sliced)
  • 200 grams green beans (trimmed and cut in half lengthways)
  • 1 bunch spring onion (cut into 5cm lengths)
  • 270 grams udon noodles
  • 125 millilitres beef stock
  • 1 teaspoon cornflour
  • 1 dash oil
  • 21⅙ ounces rump steak
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon sweet chile sauce
  • 2 fluid ounce sherry
  • 2 fluid ounce worcestershire sauce
  • 8⅚ ounces swiss brown mushrooms (wiped and thickly sliced)
  • 1 red bell pepper (deseeded and thickly sliced)
  • 7 ounces green beans (trimmed and cut in half lengthways)
  • 1 bunch scallion (cut into 5cm lengths)
  • 9½ ounces udon noodles
  • 4 fluid ounce beef broth
  • 1 teaspoon cornstarch
  • 1 dash oil

Method

Japanese Stir Fried Beef is a community recipe submitted by Dr_Chanelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut rump steak into thin strips and place in a snap lock bag with ginger, sweet chilli sauce, sherry and Worcestershire sauce. Seal bag and toss to coat evenly, refrigerate for 10-15 minutes.
  • Drain beef, reserving marinade.
  • Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside.
  • Add a little more oil to the frying pan and stir fry mushrooms, peppers, beans and spring onions until crisp and tender.
  • Cook udon noodles according to directions on the pack.
  • Return meat to frying pan. Mix together reserved marinade, beef stock and cornflour, pour into stir fry, toss quickly and cook until the sauce thickens.
  • Serve over cooked udon noodles.
  • Cut rump steak into thin strips and place in a snap lock bag with ginger, sweet chile sauce, sherry and Worcestershire sauce. Seal bag and toss to coat evenly, refrigerate for 10-15 minutes.
  • Drain beef, reserving marinade.
  • Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside.
  • Add a little more oil to the frying pan and stir fry mushrooms, peppers, beans and scallions until crisp and tender.
  • Cook udon noodles according to directions on the pack.
  • Return meat to frying pan. Mix together reserved marinade, beef broth and cornstarch, pour into stir fry, toss quickly and cook until the sauce thickens.
  • Serve over cooked udon noodles.
  • Tell us what you think

    What 1 Other has said

    • This is so yummy I have used it twice and will continue using it. I throw in any veggies I have left in the fridge. The noodles I soak in the remaining marinade to get a flavour and add at the end with the corn flour and stock. This is ymmmmo. Thanx

      Posted by Jaydog on 13th June 2014
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