A beef and vegetable noodle stir-fry on the table in 20 minutes — with no chopping required? That’s the kind of weeknight dinner we can all get behind.
This 5-ingredient hot maple beef mince stir-fry is sweet, spicy and deeply satisfying. Budget-friendly beef mince, pre-cut stir-fry vegetables and store-bought noodles take the hard work out of prep, while a simple maple chilli oil sauce delivers big flavour with minimal effort.
Tuesday night dinner? Sorted.
Why We Love This Hot Maple Beef Stir-Fry
Stir-fries are usually quick to cook — but not always quick to prep. This one flips the script.
With ready-to-go ingredients, you can skip the slicing and dicing and get straight to cooking. While the noodles soften, you brown the mince. While the mince caramelises, the sauce comes together in seconds.
And the sauce? Just maple syrup and chilli oil.
It sounds simple, but it hits that perfect balance of:
- Gentle heat
- Natural sweetness
- Glossy, caramelised coating
- Big, bold stir-fry flavour
The maple syrup slightly caramelises in the wok, creating a delicate glaze over the beef and vegetables. It’s sweet, sticky and absolutely delicious.
Ingredients (Serves 4)
- 300g Singapore egg noodles
- Boiling water, to soften
- 80ml (⅓ cup) pure maple syrup
- 3 tsp chilli oil
- 2 tsp vegetable oil
- 500g lean beef mince
- 300g pre-cut julienne vegetable stir-fry mix
- Extra maple syrup, to serve (optional)
- Extra chilli oil, to serve (optional)
How to Make 5-Ingredient Hot Maple Beef Mince Stir-Fry
Step 1: Soften the Noodles
Place noodles in a heatproof bowl. Cover with boiling water and stand for 2 minutes. Separate strands with a fork and drain well.
In a small bowl, combine maple syrup and chilli oil.
Step 2: Brown the Beef
Heat vegetable oil in a large wok or deep frying pan over high heat.
Cook beef mince in 2 batches, breaking up lumps, until browned all over. Return all mince to the wok, add half of the maple mixture and season.
Stir-fry for 3–4 minutes until the mince caramelises and develops slight charred edges.
Step 3: Add Vegetables & Finish
Add the pre-cut vegetable mix and stir-fry for 2 minutes until just tender but still slightly crisp.
Drizzle with remaining maple mixture and toss to coat. Add drained noodles and stir-fry for 1–2 minutes until everything is heated through and evenly combined.
Serve with an extra drizzle of maple syrup or chilli oil if desired.
Dinner. Done.
Key Ingredients Explained
Singapore egg noodles – Soft, chewy and perfect for stir-fries. They absorb sauce beautifully.
Maple syrup – Adds natural sweetness and depth, and caramelises slightly for a glossy finish.
Chilli oil – Brings warmth and spice without overpowering the dish.
Beef mince – Affordable, quick to cook and packed with flavour.
Pre-cut stir-fry vegetables – A time-saving mix of capsicum, cabbage, carrot, zucchini, onion and bok choy.
How to Adjust the Heat
Prefer it milder? Simply reduce the chilli oil and replace the difference with vegetable oil. The maple syrup balances the heat, so you still get warmth without it being overwhelming.
Final Thoughts
This 5-ingredient hot maple beef mince stir-fry proves that simple ingredients can deliver serious flavour. It’s quick, budget-friendly and packed with that sweet-and-spicy punch that makes weeknight dinners exciting again.