I’m always on the hunt for the best beef chow mein and beef stir fry recipe, but I never seem to be 100% satisfied by anything that I make. There’s always something missing that I can’t quite put my finger on. It’s never close enough to those yummy Chinese take aways that just hit the spot every time. This time around I was looking for a recipe that would rival Simply Asias’s 508 – A combination of beef, bamboo shoots, green beans, peppers, garlic, chilli and basil in a stir-fry sauce tossed with linguine pasta. I found a recipe in the Clean Eating Mag, which combined beef and basil, but added an interesting twist to it by using limes and oranges. My mouth started watering at the thought of that flavor combination, so I immediately printed it to cook the next week. I changed the original recipe quite a bit by taking out the tomatoes and spring onion, and adding in crunchy green beans like the 508 and onion chunks. I also substituted some ingredients like toasted sesame oil with regular dark sesame oil, rice vinegar with rice wine vinegar, tamari with soy sauce, sirloin steak with more affordable frying steak and brown rice vermicelli noodles with egg noodles. I just used what I already had available in the house, and what I thought would work better for the dish.
So I think I have officially nailed it! I’ve never had a noodle dish quite like it. The oranges add a sweet and refreshing edge while the lime adds a nice sour kick. That combined with the saltiness of the soy and that beautiful taste that only fresh basil can add, I think I have found the perfect accompaniment for beef noodles.
This will be my go to recipe when the pockets are feeling a bit light and going out for dinner to Simply Asia is sadly just not an option. I hope you enjoy it as much as we did.
- 1 onion (roughly chopped)
- 4 servings of egg noodles
- 2-3 limes (1/2 of 1 lime used for lime zest, plus 3 TBSP lime juice)
- 1-2 oranges (used for ¼ cup orange juice)
- 3 tsp sesame oil (you can also add some toasted sesame seeds)
- 2 TBSP rice wine vinegar
- 2 TBSP soy sauce
- 2 TBSP honey
- olive oil or olive oil cooking spray
- 500g frying steak (cut into strips) – you can use a more expensive cut but it’s not necessary
- 1-2 cups julienned carrots (I used just over 1 cup)
- 2 TBSP peeled and chopped ginger
- 15 – 20 green beans (ends chopped off and discarded, then halved if they are very long)
- Boil the egg noodles as per the pack instructions, rinse with cold water (to stop the cooking process), toss with some olive oil (to prevent the noodles from sticking to each other) and set aside
- Meanwhile, in a bowl or jug, mix the lime zest and juice, orange juice, sesame oil, rice wine vinegar, soy sauce and honey
- In a wok, drizzle some olive oil along the sides and heat on high. Sear the beef on all sides and set aside.
- Drizzle some more olive oil along the sides of the wok and heat on medium high. Add the carrot, onions, ginger and beans and cook for 2 – 3 min (depending on whether you like softer or crunchier veggies)
- Add the sauce to the wok and mix to combine. When it starts boiling, add the beef and heat through for 30 seconds
- Add the noodles to the wok, mix thoroughly with the rest of the ingredients and heat through
- Serve and enjoy!
Recipe inspired by Ginger Basil Beef Stir Fry recipe from www.cleaneatingmag.com