Young and old will love this flavoursome and varied take on a midweek meal.
Ingredients
- 1/2 x 250g packet dried long-life noodles
- 1 tablespoon canola oil
- 450g beef stir-fry strips
- 1 small red onion, cut into thin wedges
- 1 red capsicum, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 1/2 cup beansprouts, trimmed
- 3 green onions, cut into 4cm lengths
- 1/3 cup unsalted roasted peanuts, chopped
- 1 1/2 cups shredded iceberg lettuce
Satay sauce
- 1/4 cup reduced-fat crunchy peanut butter
- 1/3 cup reduced-fat coconut milk
- 2 tablespoons sweet chilli sauce
Method
- Step 1Make satay sauce Combine peanut butter, coconut milk, sweet chilli sauce and 2 tablespoons cold water in a bowl.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
- Step 3Heat a wok over high heat. Add half the oil. Swirl to coat. Add beef. Stir-fry for 4 to 5 minutes or until browned. Transfer to a bowl.
- Step 4Add remaining oil to wok. Swirl to coat. Add red onion, capsicum and carrot. Stir-fry for 5 to 7 minutes or until vegetables are tender. Return beef and juices to wok. Add noodles and satay sauce. Stir-fry for 2 to 3 minutes or until heated through. Add beansprouts, green onion, peanuts and lettuce. Toss to combine. Serve.
- Low carb
- Lower gi
Nutrition
2255 kj
Energy
21.9g
Fat Total
4.7g
Saturated Fat
3.9g
Fibre
42g
Protein
61mg
Cholesterol
639mg
Sodium
40.9g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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