This Japanese-inspired dish is served steaming hot which makes it perfect for cold winter nights.
Ingredients
- 500ml Massel beef stock
- 2 tablespoons thick soya sauce (Ayam brand)
- 1 x 190g can water chestnuts (Trident brand), drained
- 220g thin egg-style noodles (Wokka brand)
- 4 green shallots, ends trimmed, cut lengthways into thin strips
- 1 x 190g can bean sprouts, drained
- 100g snow peas, ends trimmed, halved lengthways
- 1/4 Chinese cabbage, trimmed, thinly sliced
- 350g beef scotch fillet steak, thinly sliced across the grain
Method
- Step 1Combine the stock and 1 tablespoon of the soy sauce in a wok and bring to the boil over medium-high heat. Reduce heat to medium. Add the water chestnuts and noodles and simmer, uncovered, for 2-3 minutes or until hot.
- Step 2Add the green shallot, bean sprouts, snow peas and cabbage. Cover and cook for 2-3 minutes or until vegetables are tender. Use tongs to divide vegetables and noodles among serving bowls.
- Step 3Add the beef to the stock mixture and cook for 1-2 minutes or until beef is tender. Use tongs to divide beef among serving bowls. Ladle over the beef stock and drizzle with the remaining soy sauce. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1269 kj
Energy
12g
Fat Total
5g
Saturated Fat
4g
Fibre
27g
Protein
51mg
Cholesterol
1218.99mg
Sodium
3g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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