- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
Ingredients
- 500g thick fresh rice noodles
- 500g beef fillet or rump steak, thinly sliced
- 2 red onions, cut into thick wedges
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 tablespoon peanut oil
- 1 bunch baby choy sum, trimmed, coarsely chopped
- 1/3 cup (80ml) black bean sauce
- 2 tablespoons shaoxing wine or dry sherry
- 1 bunch coriander, leaves picked
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well and set aside.
- Step 2Meanwhile, combine the beef, onion, garlic and ginger in a large bowl. Heat half the oil in a wok over high heat until just smoking. Add one-quarter of the beef mixture and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture, reheating wok and adding more oil if necessary, between each batch.
- Step 3Return the beef mixture to the wok with the choy sum, blackbean sauce and wine and stir-fry for 1 minute or until choy sum begins to wilt. Add the rice noodles and stir-fry for 1 minute or until noodles are coated in sauce. Sprinkle with coriander leaves and serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2237 kj
Energy
21g
Fat Total
7g
Saturated Fat
4g
Fibre
32g
Protein
74mg
Cholesterol
949.57mg
Sodium
9g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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