Whether or not you've always loved to cook or you've picked it up as a spare time activity throughout quarantine, we'd see a guess that you're on the lookout for new recipes to use out. Afterall, becoming creative from the kitchen is a great and rewarding means to devote time.

We've assembled most of the most adored , highest ranked Beef, veggie and soba noodle stir fry inside our website. It is the very best of the best!

We have rounded up the most useful recipes ever. They're our most loved, commented and rated 5star recipes from our big neighborhood, all in one area. The apps, mains, desserts and more are guaranteed yummy!

Ingredients

500g beef rump steak, fat trimmed, thinly sliced
1 1/2 tablespoons vegetable oil
1 red onion, thinly sliced into wedges
3cm fresh ginger, grated
1 medium carrot, peeled, cut into matchsticks
115g fresh baby corn, halved
175g sugar snaps
100g shitake mushrooms, sliced
1 bunch gai lan (Chinese broccoli), cut into 5cm lengths
400g wok-ready soba noodles, separated
1/4 cup oyster sauce
2 tablespoons light soy sauce
1/2 cup (125ml) beef stock or water
Coriander sprigs, to serve
Sliced chilli, to serve

Method

Step 1 Heat ½ tablespoon oil in a wok over high heat. Stir-fry beef in 2 batches for 1 to 2 minutes or until browned, setting beef aside on a plate and reheating wok between each batch.
Step 2 Add remaining oil and reheat wok over high heat. Add onion and ginger and stir-fry for 1 minute. Add carrot and stir-fry for 1 minute. Add corn, sugar snaps, mushrooms and gai lan stems and stir-fry for 1 minute. Add gai lan leaves and stir-fry for a further minute.
Step 3 Add noodles and stir-fry for 1 to 2 minutes or until warmed through. Return beef to wok, add sauces and stock, toss to warm through. Serve immediately sprinkled with coriander and chilli, if desired.

Beef, veggie and soba noodle stir fry

How to make Beef, veggie and soba noodle stir fry

Ingredients

Method