Name: Hokkien mee with beef
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 grams thin Hokkien noodles; 1 tbsp vegetable oil; 700 grams beef stir-fry strips; 1 medium onion (150g), sliced thinly; 2 tsps finely grated ginger; 2 cloves garlic, crushed; 200 grams sugar snap peas, trimmed, halved lengthways; 1 medium yellow capsicum (200g), sliced thinly; 1 medium zucchini (120g), cut into ribbons; 2 cups finely shredded wombok; ⅓ cup (80ml) hoisin sauce; 1 tbsp dark soy sauce; 1 tbsp hot water; ⅓ cup loosely packed small mint leaves

Hokkien mee with beef

A quick and tasty dinner for busy weeknights.

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

If you’re pressed for time and don’t know what to cook, make this fast Hokkien noodles recipe.

Test Kitchen tip

Prepared beef stir-fry strips come from flank, chuck or topside cuts and are usually more expensive than purchasing a whole steak and slicing yourself. To tenderise strips, sprinkle with 3/4 teaspoon of baking soda for every 250g and leave for 30 minutes. Rinse well with cold water, pat off excess water and continue as directed.

Looking for beef stir fries? Take a look at our fast and delicious beef stir fry recipes.

Ingredients

300 grams thin Hokkien noodles

1 tbsp vegetable oil

700 grams beef stir-fry strips

1 medium onion (150g), sliced thinly

2 tsps finely grated ginger

2 cloves garlic, crushed

200 grams sugar snap peas, trimmed, halved lengthways

1 medium yellow capsicum (200g), sliced thinly

1 medium zucchini (120g), cut into ribbons

2 cups finely shredded wombok

⅓ cup (80ml) hoisin sauce

1 tbsp dark soy sauce

1 tbsp hot water

⅓ cup loosely packed small mint leaves

Method

1.Place noodles in a medium heatproof bowl, cover with boiling water; separate with a fork, drain.

2.Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry onion for 2 minutes or until soft. Add ginger and garlic; stir-fry about 30 seconds or until fragrant. Add peas, capsicum, zucchini and wombok; stir-fry until tender.

4.Return beef to wok with noodles, sauces and the hot water; stir-fry until heated through. Serve sprinkled with mint.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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