Have dinner on the table in no time with this tasty beef noodle stir fry.
Ingredients
- 600g beef rump steak, thinly sliced
- 2 tablespoons plum sauce
- 2 tablespoons oyster sauce
- 1 garlic clove, crushed
- 1 long red chilli, finely chopped
- 400g packet fresh thick rice noodles
- 1 tablespoon vegetable oil
- 1 large brown onion, halved, thinly sliced
- 1 medium red capsicum, chopped
- 1 bunch broccolini, trimmed, chopped
- 1 cup beansprouts, trimmed
Method
- Step 1Place beef, plum sauce, oyster sauce, garlic and chilli in a bowl. Toss to combine. Refrigerate for 15 minutes.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Use a fork to separate noodles. Drain. Rinse under cold water.
- Step 3Heat a wok over high heat. Add 1 teaspoon oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with 1 teaspoon oil and remaining beef.
- Step 4Add remaining oil, onion, capsicum, and broccolini to wok. Stir-fry for 2 minutes or until vegetables are tender.
- Step 5Return beef and juices to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Add beansprouts. Toss to combine. Serve.
Nutrition
1930 kj
Energy
12g
Fat Total
3.5g
Saturated Fat
3.3g
Fibre
39.5g
Protein
96mg
Cholesterol
692mg
Sodium
47.1g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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