Description
A flavorful and quick-to-make stir-fry dish combining aromatic five-spice beef with crunchy sugar snap peas and tender egg noodles, finished with a savory soy and sesame oil dressing. Perfect for a satisfying weeknight meal.
Ingredients
Scale
Beef Mixture
- 250g lean minced beef
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, finely grated
- 1 heaped tsp five-spice powder
- ¼ tsp chilli powder
- 225g pack mangetout or sugar snap peas
Noodles and Sauce
- 3 nests medium egg noodles
- 400ml beef stock
- 3 tbsp light soy sauce, or more to taste
To Serve
- sesame oil
- red chilli, deseeded and shredded (optional)
Instructions
- Brown the Beef: Heat a large non-stick frying pan or wok over medium-high heat. Add the lean minced beef (without any oil) and fry for about 10 minutes, stirring frequently, until the beef is very well browned and cooked through.
- Cook the Noodles: While the beef is cooking, bring a pot of water to boil and cook the egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
- Add Aromatics and Vegetables: To the browned beef in the pan, add the finely grated ginger, garlic, five-spice powder, and chilli powder. Stir everything together, then add the mangetout or sugar snap peas. Fry for a few more minutes until the spices are fragrant and the peas turn a bright green color.
- Combine with Stock and Noodles: Splash in the beef stock and let it come to a simmer. Add the drained noodles to the pan and toss everything together to combine well and heat through. Season with light soy sauce to taste.
- Serve: Use tongs to pile the noodles and beef mixture into serving bowls. Drizzle a little sesame oil over each portion and sprinkle with shredded red chilli if desired for extra heat and garnish.
Notes
- Do not add oil when frying the lean minced beef as it releases enough fat on its own.
- You can adjust the amount of chilli powder and fresh chilli to your heat preference.
- Use fresh sugar snap peas or mangetout for the best crunch and color.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Sesame oil is added at the end for its aroma and should not be used for frying in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: five-spice beef, sugar snap peas, egg noodles, stir-fry, easy dinner, Asian-inspired, quick recipe
