Ingredients
Scale
BEEF MARINADE
- 400 g (14 oz) porterhouse steak (New York strip), sliced into thin strips (can be substituted with rump/top sirloin, sirloin or scotch fillet/boneless rib-eye)
- 1 tbsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda (baking soda)
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tsp freshly minced garlic
BEEF COATING
- ⅓ cup (40 g) cornflour (cornstarch)
- Olive oil spray
SAUCE
- ½ cup (175 g) honey
- ¼ cup (60 ml) tamari or all-purpose soy sauce
- ¼ cup (60 g) tomato ketchup
- 2 tbsp rice wine vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
- 1 tsp freshly minced garlic
- 2 tbsp water
STIR-FRY
- 1 tbsp extra-virgin olive oil
- 1 red capsicum (bell pepper), sliced
- 1 red onion, sliced
- 2 spring onions (scallions), cut into 2 cm (3/4 inch) batons
- 250 g (9 oz) dried thin egg noodles, prepared as per the packet instructions
- 1 tbsp sesame seeds, to serve (optional)
Instructions
- Marinate the beef – Place all the ingredients for the beef marinade into a large bowl. Toss to coat so that the beef is evenly coated in the mixture. Allow to marinate for 20 minutes while you prepare the other ingredients (you can cook the beef immediately without marinating, but it will be more tender if allowed to marinate).
- Beef – Add the additional ⅓ cup (40 g) of cornflour to the marinated beef. Toss to coat.
- To oven-bake – Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced). Place a wire rack over a lined baking tray. Arrange the beef strips on top so that they aren’t touching. Spray both sides of the beef generously with oil, so they are completely covered on all sides. (There should be no cornflour coating exposed.) Bake for 8–10 minutes, turning once halfway through cooking.
- To cook in the air fryer – Preheat the air fryer to 220°C (425°F). Add the beef strips to the air fryer basket, ensuring they don’t overlap. Cook in batches if necessary. Spray all sides of the beef generously with oil, so they are completely covered. Cook for 6–7 minutes, tossing the strips halfway through, until browned.
- To pan-fry – Heat a large, non-stick pan over medium–high heat. Spray the pan generously with oil and cook the beef strips for 6–8 minutes or until golden brown, turning once halfway, spraying with more olive oil if needed.
- Sauce – Whisk the sauce ingredients in a large jug until well combined.
- Stir-fry – Heat the oil in a large, heavy-based pan over medium–high heat. Add the capsicum, onion and spring onion and cook, stirring, for 2–3 minutes. Add the beef to the pan, along with the sauce and cook for 2–3 minutes or until thickened.
- Serve – Divide the noodles among four bowls, top with the beef stir-fry and sprinkle with sesame seeds, if using.
Notes
Make ahead
Beef marinade – Can be made up to 24 hours ahead and stored in the fridge in an airtight container.
Sauce – Can be mixed 1 day ahead and kept refrigerated in an airtight container.
Cooked beef – Can be stored separately, refrigerated in an airtight container and reheated in an air fryer or oven before serving.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the microwave. Not suitable to freeze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beef, Quick and Easy
- Method: Baking, Air Frying, Stir-Frying
- Cuisine: Chinese-Inspired