Have dinner on the table in no time with this tasty beef noodle stir fry.
Ingredients
- 80ml (1/3 cup) salt-reduced soy sauce
- 2 tablespoons miso paste
- 1 1/2 tablespoons sushi seasoning
- 1 tablespoon finely grated fresh ginger
- 270g udon noodles
- 3 teaspoons vegetable oil
- 500g beef rump steak, thinly sliced
- 1 white onion, halved, thinly sliced
- 1 garlic clove, crushed
- 1 carrot, peeled, cut into matchsticks
- 80g (3 cups) shredded cabbage
- 2 tablespoons water
- Thinly sliced shallot, to serve
- 2 teaspoons sesame seeds, toasted, to serve
Method
- Step 1Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
- Step 2Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
- Step 3Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches.
- Step 4Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1638 kj
Energy
13g
Fat Total
4g
Saturated Fat
5g
Fibre
33g
Protein
78mg
Cholesterol
1979.07mg
Sodium
14g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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