Stir fry is a regular in our house, as you can probably tell from my menu plans. I’m always on the lookout for new versions and ingredients to try (see Easy Turkey Stir Fry), so when I saw a recipe using beef mince rather than beef strips, I knew it was something I had to try.
When cooking this Beef Stir Fry recipe, I used beef mince because it was what I had in the fridge. These days, I rarely use beef mince, preferring kangaroo mince instead. The kangaroo mince is a fantastic substitute and has many benefits – lower price, very low in fat (only 1%) and high in iron (great for tired, lethargic Mums).
The texture and flavor of this dish is great – a nice crunch from the carrot with the wonderful flavors of garlic and ginger. In fact, Mitch (eldest son) declared while eating the meal that he loves ginger so much he wants me to include it in everything! I had to explain that there are some recipes where ginger would taste downright awful, but I’d do my best. There is no disputing his love of ginger though as Nanna’s Ginger Biscuits have always been his favourite.
Minced Beef Stir Fry with Noodles
Adapted from Good Taste
Minced Beef Stir Fry with Noodles
Ingredients
375g packet flat rice noodles
1/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
¼ cup oyster sauce
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger
1 tablespoon peanut oil
500g beef mince
1 small head of broccoli, thick stems removed and cut into florets
1 small capsicum, deseeded and thinly sliced
1 large carrot, peeled, halved crossways, cut into matchsticks
2 large shallots, trimmed, thinly sliced
Method
Prepare the noodles. Cover with boiling water and allow them to soak for 5-10 minutes. Use a fork to loosen the noodles and separate. Drain, rinse with cold water and set aside.
Combine stock, sauces, garlic and ginger in mix together.
Heat half the oil in a wok over high heat. Add the mince and stir fry until it turns brown, about 5 minutes. Remove from wok and set aside. Add remaining oil and add the broccoli, capsicum and carrot. Stir fry for 2 minutes. Add the stock mixture, mince, noodles and shallots to the wok. Stir fry for another 2 minutes until well combined and heated through.
The Klutzy Cook Notes
- Experiment with different minces (kangaroo, chicken, pork), sauces (hoisin, black bean, plum) and vegetable combinations.
- Add a dash of Chinese five spice for some extra flavor.
{ 5 comments… read them below or add one }
Frankly you have interested me to try kangaroo meat but intuitively i feel that they taste like mutton, of which i am not able to enjoy the flavor.
I know my family would love this dish. I never use broccoli in frying noodles. I always use leafy vegetables. But broccoli does add to the colour. Lovely dish
I am a big fan of stir fries. This sounds tasty, especially with the oyster sauce.
I had never thought to try a stir fry with ground beef. Great idea! Oh, and for your amusement, a funny story
.
Not long after I came to the US from Canada, I sent my then furure husband and a friend of his out with a shopping list for a little party we were having that night. On the list was “minced meat”. They got back a few hours later, telling me that they had been to 3 grocery stores, and even talked to the butchers, but they couldn’t find minced meat anywhere. Of course if I had written “ground beef” instead of “minced meat”, which is what I had always called it, things would have been a little clearer for them
Glad you all liked the recipe.
@TasteHongKong you really should try kangarooo. It doesn’t taste like mutton and comparitively is a very lean meat. When cooked in a dish like this, the taste is very similar to beef.
@MaryMoh I’m a big fan of leafy vegetables too, but the broccoli adds a nice crunch as well as colour.
@Alta the oyster sauce is a favourite but Hoi Sin works really well too.
@Karen – funny story. It’s amazing how a little change in words can speak volumes!
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