Ginger Beef Hokkien Mee

By The Weekly  

February 13, 2018

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This version of fried Hokkien Mee comes with delicious ginger beef and crunchy snake beans – so yummy! Add lots of chilli if you like to spice up the dish.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 6 Servings


¼ cup peanut oil

750 g rump steak, trimmed, thinly sliced

450 g packet fresh thin Hokkien noodles

1 onion, thinly sliced

1 tbsp finely grated ginger

1 bunch snake beans, trimmed, cut into 4 cm lengths

½ cup unsalted peanuts, roughly chopped

2 cups beansprouts

¼ cup salt-reduced soy sauce

¼ cup oyster sauce

1 tbsp chilli sauce

Coriander leaves, to serve


1In a wok or a large frying pan, heat 1 tbsp oil on high. Stir-fry beef in 2 batches, 2 mins each, until browned.

2Place noodles in a bowl of hot water. Separate with a fork. Drain.

3In same wok, heat remaining oil on high. Stir-fry onion and ginger 2 to 3 mins, until tender. Add beans and peanuts. Stir-fry 2 mins.

4Return beef to wok with noodles, sprouts and sauces. Stir-fry and toss for 2 mins to heat through. Serve topped with coriander leaves.

Text & Photo: John Paul Urizar/