- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Get out the chopsticks and dive into a bowl of slippery noodles and succulent beef.
Ingredients
- 250g packet dried egg noodles
- 2 tablespoons vegetable oil
- 2 garlic cloves, halved, thinly sliced
- 3cm piece fresh ginger, cut into very thin matchsticks
- 4 (175g each) beef scotch fillet steaks, trimmed, cut into thin strips
- 1 tablespoon brown sugar
- 200g snow peas, trimmed, thinly sliced
- 1/2 teaspoon cracked black pepper
- 2 tablespoons oyster sauce
Method
- Step 1Cook noodles in a large saucepan of boiling water, following packet directions. Drain. Set aside.
- Step 2Meanwhile, heat a wok over high heat. Add oil and swirl to coat. Add garlic and ginger. Add one-third of the beef. Stir-fry for 2 minutes or until just cooked. Remove to a bowl. Repeat with remaining beef.
- Step 3Add noodles, beef, sugar, snow peas, pepper and oyster sauce to wok. Stir-fry for 2 to 3 minutes or until noodles are warmed through and snow peas are just tender. Serve.
- Low carb
- Low sugar
Nutrition
2750 kj
Energy
32g
Fat Total
10g
Saturated Fat
4g
Fibre
47g
Protein
154mg
Cholesterol
637.33mg
Sodium
7g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
You could use dried rice noodles instead of egg noodles, or add fresh hokkien or thin wheat noodles in step 3.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Super Food Ideas
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