Singapore Beef Stir-Fry Tasty Recipes

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Singapore Beef Stir-Fry

"A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!"

Ingredients :

• 6 green onions, green and white parts chopped and separated
• 1 red chile pepper, finely chopped
• 1 green chile pepper, finely chopped
• 2 cloves garlic, chopped
• 3 tablespoons dark soy sauce
• 4 tablespoons walnut oil, divided
• 1 teaspoon dark brown sugar
• 1 pound beef sirloin steak, cut into thin strips
• 8 ounces dried Chinese egg noodles
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 red bell pepper, chopped
• 1 cup halved snow peas
• 3/4 cup halved baby corn
• 1 teaspoon soy sauce, divided, or to taste
• 2 tablespoons sesame seeds

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
• Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
• Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
• Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
• Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
• Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
• Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Notes :

• I use the spinach water to boil the noodles to retain as much iron as possible.

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