| | Chinese five spice beef with wok-tossed noodles
Chinese five spice beef with wok-tossed noodles
Chinese five spice beef with wok-tossed noodles 4.3-5 9
  • Calories: 1833 kj
  • Fat: 17.2g
  • Carbohydrates: 35.4g

How to Make:

  1. Place cornflour, soy sauce, five spice and sesame oil in a jug. Stir until smooth. Place beef in a shallow glass or ceramic dish. Add 1/2 the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. Add stock to remaining sauce mixture. Set aside.
  2. Cook noodles following packet directions. Drain. Transfer to a bowl.
  3. Heat a large wok over high heat. Add 2 teaspoons of the peanut oil. Swirl to coat. Stir-fry 1/3 of the beef for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with 1 tablespoon of the remaining oil and remaining beef, in 2 batches.
  4. Add remaining peanut oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add noodles and remaining sauce mixture. Stir-fry for 2 minutes. Add buk choy and snow peas. Stir-fry for 1 minute or until almost tender.
  5. Return beef to wok. Stir-fry for 1 to 2 minutes or until heated through. Serve topped with bean sprouts and chilli.
Time for preparing:
20 min.


  • 1 tablespoon cornflour
  • 1/3 cup salt-reduced soy sauce
  • 1 1/2 teaspoons Chinese five spice
  • 1 teaspoon sesame oil
  • 500g beef rump steak, trimmed, thinly sliced
  • 1/3 cup Massel salt reduced chicken style liquid stock
  • 450g packet fresh thin hokkien noodles
  • 2 tablespoons peanut oil
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 bunch baby buk choy, trimmed
  • 200g snow peas, trimmed, halved diagonally
  • 1/2 cup bean sprouts, trimmed
  • 1 small red chilli, sliced, to serve