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.
