Singapore Beef Stir-Fry

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A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!

Submitted by emmacatalina
Updated on August 22, 2022
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

Cook's Note:

I use the spinach water to boil the noodles to retain as much iron as possible.

Nutrition Facts (per serving)

516 Calories
28g Fat
39g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 516
% Daily Value *
Total Fat 28g 36%
Saturated Fat 6g 29%
Cholesterol 118mg 39%
Sodium 1127mg 49%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 27%
Total Sugars 7g
Protein 30g 61%
Vitamin C 105mg 116%
Calcium 179mg 14%
Iron 5mg 30%
Potassium 775mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.