Hokkien Beef Stirfry

Very flavoursome, low in fat, high in fibre and also gluten free. Use salt reduced soy and fish sauce where possible to reduce sodium intake. Select lean meat, trim any fat and limit oils in cooking to ensure the recipe is low in fat when preparing at home. Be gentle when separating the rice noodles as they can have a tendency to break.

Serves 4


Preparation: 2 hours (marinate), 10 minutes
Cooking: 20 minutes

Place the beef, ginger, garlic, soy sauce and honey into a bowl. Mix through meat and leave to marinate for 2 hours in the fridge.

Prepare noodles according to packet directions. Drain and set aside.

Heat wok over high heat, add a small amount of oil and fry the meat until browned, remove and set aside.

Add the spring onions, capsicum, and a splash of water. Stirfry for 1 minute. Return the beef and the cooking juices to the wok, add the noodles.

Pour over the fish sauce, sesame oil, and lime juice. Toss and heat through before serving.

Nutrition Information (per serve)

Energy: 1248kJ
Carbohydrates: 39g
Protein: 28g
Fat: 5g
Fibre: 5.8g
Salt: 1960mg


  • 450g gluten-free rice hokkien noodles
  • 300g grass fed organic sirloin steak, cut into strips
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp runny honey
  • 2 cloves garlic crushed
  • 1 thumb sized piece of ginger chopped
  • 8 spring onions, sliced into 2cm lengths
  • 150g snow peas
  • ½ yellow capsicum
  • 2 tbsp gluten-free fish sauce
  • ½ tsp sesame oil
  • 2 tbsp lime juice


Sourced: Adapted from Fantastic Gluten Free Hokkien Noodle Product Packaging.

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