Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked.
Ingredients
- 1 x 450g pkt Bamboo Pot Rice Noodles
- 60ml (1/4 cup) Massel chicken style liquid stock
- 2 tablespoons black bean sauce
- 2 teaspoons peanut oil or olive oil
- 400g lean beef rump steak, thinly sliced
- 2 garlic cloves, finely chopped
- 3cm-piece fresh ginger, peeled, cut into matchsticks
- 3 shallots, ends trimmed, cut into 3cm lengths
- 4 zucchini, peeled lengthways into ribbons
- 1 1/2 tablespoons brown sugar
- 1/3 cup fresh Thai basil leaves
- 45g (1/4 cup) cashew nuts, coarsely chopped
Method
- Step 1Cook the noodles following packet directions or until tender. Combine the stock and sauce in a small bowl.
- Step 2Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl Zucchini Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked. to coat. Add half the beef and stir-fry for 2 minutes or until just browned. Transfer to a bowl. Repeat with remaining beef.
- Step 3Heat remaining oil in the wok. Add the garlic, ginger and pale section of shallot. Stir-fry for 30 seconds or until aromatic.
- Step 4Add the noodles, stock mixture, beef, zucchini and remaining shallot. Sprinkle with sugar. Stir-fry for 1-2 minutes or until zucchini is tender and noodles are heated through. Divide among serving dishes. Top with the basil and cashew to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1546 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
26g
Protein
63mg
Cholesterol
563.99mg
Sodium
9g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Tip: To cut zucchini into ribbons, run a vegetable peeler down the length of the zucchini.
Zucchini know-how: For the best-flavoured zucchini, choose ones that feel heavy for their size and have glossy skin. They taste great with beef, prosciutto, cheddar, eggplant, tomatoes and pine nuts. Zucchini are a good source of vitamin C and also provide some dietary fibre.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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