The Dinner Project

This delicious stir-fry is made with homemade marinade, hokkien noodles, mushrooms, baby corn and chillies.


  • 450g packet fresh hokkien thin noodles

  • 80ml (1/3 cup) peanut oil

  • 1 red onion, cut into wedges

  • 2 cloves garlic, thinly sliced

  • 2cm piece ginger, peeled, grated finely

  • 200g small shiitake mushrooms, trimmed

  • 60ml (¼ cup) Chinese rice wine (Shaoxing)

  • 2bn baby buk choy, trimmed, quartered lengthwise

  • 2bn baby pak choy, trimmed, quartered lengthwise

  • 1pn baby corn, halved lengthwise

  • 50g (1/3 cup) roasted cashews

  • Sliced Chillies and coriander leaves, to serve

  • Beef Marinade

  • 60ml (¼ cup) tbs soy sauce

  • 60ml (¼ cup) sweet soy (kecap manis) sauce

  • 60ml (¼ cup) satay paste

  • 1½ tsp sesame oil

  • 2 tsp corn flour

  • 650g beef rump steak, thinly sliced


  • 1.

    Prepare fresh hokkien noodles according to manufacturers instructions.

  • 2.

    To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl. Add beef and toss well to coat. Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade. Heat 2 tablespoons peanut oil in a large wok over high heat. Add beef and stir-fry for 3 minutes until browned and just cooked. Set aside.

  • 3.

    Heat remaining 2 tbs oil in large wok over high heat, add onion, garlic, ginger and mushrooms. Cook for 5 minutes or until onions and mushrooms have softened. Add reserved marinade and Chinese rice wine with Asian greens and baby corn. Stir-fry for 2 minutes or until Asian greens have wilted and corn is just cooked. Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.

  • 4.

    Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.



  • Chinese rice wine (shaoxing) is available from the Asian isle in supermarkets. Substitute with beef stock our water.
  • Rump steak is a great all rounder and is perfect for a variety of cooking methods. Other good cuts to use for stir fry are beef blade, sirloin or scotch fillet or lamb leg steaks and backstrap/eye of loin.
  • Make sure stir-fry strips are cut in even lengths and thickness, oil the meat before putting it in the pan and cook in batches to prevent it stewing.
  • Make your own sauces rather than buying pre-made options, that way you know what is in it and there are many flavour variations.

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