Honey Soy Beef and Noodles Stir-fry

  • Serves 4
  • 10 mins to prepare
  • 15 mins to cook
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  • 1 Tbsp peanut oil
  • 1 small red onion, thinly sliced
  • 450g rump steak cut into strips
  • 1 tsp minced ginger
  • ½ red chilli, deseeded & finely chopped
  • 4 cups (400g) prepared vegetables*
  • ½ tsp ground five spice (optional)
  • 210g pouch Wattie’s WOK Creations Honey Soy Stir-Fry Sauce
  • 350g packet Singapore noodles
  • Handful fresh coriander leaves, chopped
  • Roasted cashew nuts, roughly chopped


  1. Heat peanut oil in a wok or frying pan. Add onion and stir-fry over medium heat until it begins to soften. Increase heat and add beef and stir-fry until meat browns. Reduce the heat and add ginger, chilli, prepared vegetables and five spice (optional) and continue stir-frying for a further minute.
  2. Pour over Wattie’s WOK Creations Honey Soy Stir-fry Sauce. Stir through and continue cooking for a further 5 minutes until meat is cooked and vegetables are tender.
  3. Remove Singapore noodles from the packets and put into a bowl. Pour over boiling water to heat the noodles. Drain. Serve stir-fry beef and vegetables over the noodles or toss the noodles through.
  4. Garnish with fresh coriander and roasted cashew nuts if wished.


*Use a combination of your favourite vegetables such as – carrots (cut into matchsticks), broccoli florets, cauliflower florets, beans, courgettes (sliced), snow peas, mushrooms (sliced).

Alternatively replace fresh vegetables with a 400g bag of frozen Wattie’s WOK Creations Stir-fry Vegetables.

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