Spicy and delicious – this hearty stir-fry is ready in a jiffy!
Ingredients
- 450g packet fresh rice noodles
- 2 tablespoons peanut oil
- 600g lean beef rump steak, thinly sliced
- 1 brown onion, halved, thinly sliced
- 1 red capsicum, thinly sliced
- 150g button mushrooms, quartered
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, grated
- 2 teaspoons mild curry powder
- 1 bunch choy sum, trimmed, chopped
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
- Step 2Heat a wok over high heat. Add 2 teaspoons of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with 2 teaspoons oil and remaining beef.
- Step 3Add remaining oil, onion, capsicum, mushrooms, garlic and ginger to wok. Stir-fry for 2 minutes or until vegetables are tender. Add curry powder. Stir-fry for 1 minute or until fragrant.
- Step 4Return beef and juices to wok with choy sum and noodles. Add oyster sauce and soy sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and noodles heated through.
Nutrition
1793 kj
Energy
16.5g
Fat Total
4.2g
Saturated Fat
3.3g
Fibre
36.3g
Protein
93mg
Cholesterol
1339mg
Sodium
32.4g
Carbs (total)
All nutrition values are per serve
Notes
You can find fresh rice noodles in the chilled section of the supermarket.
- Author: Cathie Lonnie
- Image credit: Steve Brown
- Publication: Super Food Ideas
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