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How to Make Singapore Beef Stir-Fry - A Step-by-Step Guide

Singapore beef stir-fry is a flavorful and aromatic dish that combines tender beef strips with a variety of fresh vegetables and a delicious savory sauce. This dish is a popular choice in Singaporean cuisine, known for its bold and spicy flavors, and is often enjoyed with steamed rice or noodles.

What sets this dish apart is the combination of traditional Asian flavors, including soy sauce, ginger, and garlic, with a touch of heat from red chili peppers and a hint of sweetness from br...

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Ingredients

  • 6 green onions, green and white parts chopped and separated
  • 1 red chile pepper, finely chopped
  • 1 green chile pepper, finely chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons dark soy sauce
  • 4 tablespoons walnut oil, divided
  • 1 teaspoon dark brown sugar
  • 1 pound beef sirloin steak, cut into thin strips
  • 8 ounces dried Chinese egg noodles
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 red bell pepper, chopped
  • 1 cup halved snow peas
  • ¾ cup halved baby corn
  • 1 teaspoon soy sauce, divided, or to taste
  • 2 tablespoons sesame seeds

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
  • Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
  • Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
  • Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
  • Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
  • Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
  • Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

    • Nutrition

    516 cal.

    • Total Fat: 28g
    • Saturated Fat: 6g
    • Cholesterol: 118mg
    • Sodium: 1127mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 30g
    • Vitamin C: 105mg
    • Calcium: 179mg
    • Iron: 5mg
    • Potassium: 775mg

    Categories

    Beef recipes
    Stir-fry recipes
    Singaporean recipes
    Asian recipes
    Main recipes