Get ready to sizzle with this 30-minute beef stir-fry.
Ingredients
- 1 x 350g pkt fresh egg noodles
- 1 tablespoon peanut oil
- 1/3 cup (60g) blanched almonds
- 400g beef fillet, thinly sliced
- 1 bunch broccolini, sliced diagonally
- 1 bunch baby choy sum, trimmed
- 2 teaspoons cracked black pepper
- 1 teaspoon Chinese five-spice
- 1/4 cup (60ml) char siu sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 4 green onions, trimmed, thinly sliced
Method
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Use a fork to separate the noodles. Set aside for 5 minutes to heat through. Drain well.
- Step 2Meanwhile, heat half the oil in a wok over high heat. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a bowl.
- Step 3Add one-quarter of the beef to the wok and stir-fry for 1 minute or until brown. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating wok and adding more oil between each batch.
- Step 4Add the broccolini and choy sum to the wok with the almonds, beef, pepper and five-spice and stir-fry for 1 minute. Add the char siu sauce, wine, soy sauce and green onions and stir-fry for 1 minute or until broccolini and choy sum just wilt. Remove from heat.
- Step 5Divide noodles evenly among serving.
- Low carb
- Lower gi
Nutrition
2303 kj
Energy
26g
Fat Total
7g
Saturated Fat
7g
Fibre
34g
Protein
58mg
Cholesterol
1289.07mg
Sodium
15g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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