Perfect Wagyu Beef Stir-fry Noodles

If you visit our shop at Mushrif Mall, the Bolar blade cut is our go to for Shabu Shabu (hotpot) slices, and we even like to slice it a bit thicker to create our own little "beef bacon" experience at home.

Shabu Shabu slices

We experimented with slicing the bolar blade a bit thicker and into thin strips and see how tender it would be in stir fried noodles. They were absolutely DELICIOUS.

Stir-fried Wagyu Beef Noodles 

Here's the recipe made by our Culinary Business Manager Joan:

Feeds 4 people... or 3 ravenously hungry people and cost less than 80 dhs!


  • 350g Jack's Creek Wagyu Bolar Blade sliced into thin strips (marbling 6-7)
  • 1 inch ginger, minced
  • 3 cloves garlic, minced
  • 1 small green chili, minced (optional)
  • 2 spring onions, sliced into rings (separate the white and green parts)
  • 1 red pepper, sliced thinly
  • Handful of broccoli stalks, sliced into small pieces
  • 2 medium carrots, peeled into ribbons (spiralizer would be great too)
  • 1 and half packs of egg noodles 
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • black pepper
  • coriander leaves
  • Rapeseed oil or your cooking oil of choice
  • Chili oil (optional)


  • In a medium pot boil some water and then cook the noodles according to package instructions minus 1 minute (3 minutes usually). Rinse the noodles in cold water and put aside. Toss in a little oil to keep the noodles from sticking to each other.
  • Meanwhile whisk the soy sauce, oyster sauce and rice vinegar together in a bowl and put aside. 
  • In a wok or large saucepan, heat the oil and when at medium heat add the garlic, ginger and chili until golden. Then add the white part of the scallions. When everything is soft and fragrant, add the beef.
  • When the beef is slightly browned push everything to one side of the pan and add the broccoli and red peppers. Toss to combine until toasted.
  • Add the noodles and carrots and pour the sauce over. Toss to combine.
  • Season to taste, we like lots of black pepper.
  • Serve in individual bowls topped with the green part of the scallions and coriander leaves. Eat immediately, with a drizzle of chili oil if you like it spicy!


Here's a full video of how to make it (from our IG story!) Add us on @lacarneuae to watch more of our recipe making escapades.




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