Sticky beef and mushroom noodles

Large 2307 sticky beef mushroom noodles

Juicy rump steak marinated in sticky plum sauce makes this beef and mushroom noodle stir fry recipe so much nicer than a takeaway.

Flash fry the beef to keep it tender and quickly heat the vegetables to keep them crunchy. Simple, tasty and low fat. 214 calories and 1.1% fat
Sticky beef & mushroom noodles
Large 2307 sticky beef mushroom noodles


  • serves
  • cooking time
    10 mins
  • prep time
    35 mins
  • fat percentage
  • kcal per serving
  • vegetarian
  • gluten free
  • lactose free
  • Ingredients

  • black pepper, freshly ground, to taste
  • 2 tbsps plum sauce, plus more to serve
  • 2 red onions, finely sliced
  • 200g chestnut mushrooms, sliced
  • 180g fresh peas
  • 200g rump steak
  • 1 lime, juice and zest
  • 2 garlic cloves, crushed
  • 400g noodles, cooked
  • Tips

    Choose very lean pieces of beef.



    Remove and discard any visible fat from the beef and cut the beef into strips. Place in a bowl with the plum sauce and lime zest and juice and leave to marinate for 30 minutes.


    Heat a non-stick wok and dry-fry the onion, garlic and for 3/4 minutes over a high heat, seasoning with black pepper. Add the marinated beef and the mushrooms and continue cooking for 2/3 minutes.


    Add the remaining ingredients, except the peas, and toss well together, making sure all the pieces of beef are sealed. Just before serving, stir in the peas.


    Serve straight away with additional stir-fry vegetables and some plum sauce on the side.


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