Description
A vibrant and flavorful Spicy Beef Hokkien Noodles recipe featuring tender marinated beef rump steak, fresh Hokkien noodles, crisp snow peas, and a homemade Chinese stir-fry sauce. This quick and easy stir-fry delivers a perfect balance of heat and savory notes, finished with chili, scallions, and toasted sesame seeds for added texture and flavor.
Ingredients
Scale
Beef Marinade
- 13oz / 400g beef rump steak, trimmed and thinly sliced
- 2 tbsp Homemade Chinese Stir-fry Sauce
Stir-fry
- 1 1/2 tbsp peanut oil (for cooking beef)
- 1 1/2 tbsp peanut oil (for cooking vegetables)
- 2 garlic cloves, crushed
- 1 small onion (brown, white or yellow), sliced
- 1 red capsicum / bell pepper, sliced
- 1/3 cup Homemade Chinese Stir-fry Sauce
- 3/4 cup water
- 2 tbsp chili paste (hot sauce, sriracha, or finely chopped fresh chili, to taste)
- 3 scallions / shallots, cut into 3cm lengths
- 7oz / 200g snow peas, trimmed
- 15oz / 450g fresh Hokkien noodles (from the fridge section)
Garnish
- Sliced red chili
- Sliced scallions / shallots
- Toasted sesame seeds
Instructions
- Marinate beef: In a glass or ceramic bowl, combine the thinly sliced beef rump steak with 2 tablespoons of homemade Chinese stir-fry sauce. Mix well, then set aside to marinate for 20 minutes to allow flavors to penetrate the meat.
- Prepare noodles: Cook the fresh Hokkien noodles according to packet directions, then drain them in a colander. Rinse under cold tap water to remove excess starch, which prevents the noodles from becoming gluey. Shake off any excess water before cooking.
- Cook beef: Heat 1 1/2 tablespoons of peanut oil in a large wok over high heat. Add the marinated beef and stir-fry for about 1 1/2 minutes until just cooked through. Remove the beef and transfer to a bowl.
- Cook vegetables: Add remaining 1 1/2 tablespoons of peanut oil to the wok. Add crushed garlic and sliced onion, cooking for about 30 seconds until fragrant. Add sliced red capsicum and continue stir-frying for 1 minute until slightly softened. Transfer this vegetable mixture to the bowl with the beef.
- Cook green onion and snow peas: Pour 1/3 cup homemade Chinese stir-fry sauce, 3/4 cup water, and 2 tablespoons chili paste into the wok. Cook for about 30 seconds until the sauce begins to thicken. Add scallions and snow peas and stir-fry for an additional 30 seconds, allowing the vegetables to become tender-crisp.
- Toss with noodles: Return the beef and capsicum mixture to the wok. Add the prepared noodles and stir-fry for 1 minute 30 seconds, tossing continuously to coat all ingredients evenly with the sauce and combine flavors thoroughly.
- Serve: Serve the spicy beef Hokkien noodles immediately, garnished with sliced red chili, extra scallions or shallots, and toasted sesame seeds for added flavor and crunch.
Notes
- Removing excess starch from noodles helps prevent them from sticking together and becoming mushy.
- Adjust chili paste quantity based on your preferred spice level.
- Use fresh Hokkien noodles from the refrigerated section for best texture and flavor.
- The homemade Chinese stir-fry sauce adds authentic flavor; consider making a batch ahead to have on hand.
- Peanut oil is preferred for its high smoke point and subtle flavor, but vegetable oil can be substituted.