Crisp fried noodles add a satisfying crunch to this delicious Asian stir-fry.
Ingredients
- 700g beef scotch fillet or rump steak, trimmed
- 1 quantity Chinese stir-fry sauce (see related recipe)
- 1/4 cup peanut oil
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 bunch broccolini, trimmed, cut into 8cm pieces
- 1 red capsicum, quartered, sliced diagonally
- crisp fried noodles, to serve
Method
- Step 1Cut beef across the grain into 1cm-thick slices and place in a shallow ceramic dish. Add half the sauce and stir to coat. Cover and refrigerate for 30 minutes, if time permits. Set aside remaining sauce.
- Step 2Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with oil and remaining beef.
- Step 3Add remaining 1 tablespoon oil to wok. Add onion and garlic. Stir-fry for 1 minute. Add broccolini and capsicum. Stir-fry for 1 minute. Return beef and any juices to wok. Add reserved sauce. Stir-fry for 1 to 2 minutes or until heated through. Serve topped with crisp fried noodles.
Notes
Broccolini is a cross between broccoli and Chinese broccoli (gai lum). The stem resembles asparagus with a head of tiny buds that look like mini broccoli. You could replace the beef with chicken tenderloin, pork fillet or firm tofu.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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