Korma Beef Noodle Stir-fry

This 20-minute dinner will be a new favourite in your family! - by Jane Ash

Korma Beef Noodle Stir-fry

Proudly supported by

If you prefer, thinly slice beef rump steak instead of using stir-fry strips. We used Ayam Instant Noodles for this recipe. For added fibre, add 1 cup frozen mixed vegetables with the snow peas.

Ingredients

3 x 70g instant noodle cakes

500g beef stir-fry strips

2 tablespoons vegetable oil

3 green spring onions, cut diagonally into 3cm pieces

1 large red capsicum, cut into thin strips

200g snow peas, halved diagonally

2 tablespoons korma paste

2 tablespoons soy sauce

Method

Cook noodles in a large saucepan of boiling water for 3 minutes. Drain.
Toss beef with half the oil in a bowl.
Heat a lightly oiled, large non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until browned. Transfer to a bowl.
Add remaining oil, onions, capsicum and snow peas to hot wok. Stir-fry for about 2 minutes, or until almost tender. Return beef to wok with paste. Stir-fry for a further 1 minute.
Add noodles and sauce. Stir-fry until combined and hot. Remove from heat. Serve.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.