No need to order take-away when you can cause a stir in the kitchen and teach the kids the art of Asian cooking!
Ingredients
- 200g dried rice-stick (pad Thai) noodles
- 2 tablespoons peanut oil
- 500g beef rump steak, trimmed, thinly sliced
- 1 brown onion, halved, cut into thin wedges
- 2 garlic cloves, crushed
- 1 bunch baby pak choy, leaves separated
- 1 medium carrot, peeled, halved, thinly sliced
- 1/2 x 500g jar satay sauce
- 1/4 cup Massel chicken style liquid stock
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Drain. Using a fork, separate noodles.
- Step 2Heat a non-stick wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat using 2 teaspoons oil and remaining beef.
- Step 3Heat remaining oil in wok. Add onion and garlic. Stir-fry for 2 minutes or until tender. Add pak choy and carrot. Stir-fry for 1 minute. Add satay sauce, stock and noodles. Stir-fry for 2 minutes or until heated through. Serve.
Nutrition
1751 kj
Energy
18.5g
Fat Total
5.2g
Saturated Fat
2.6g
Fibre
30.7g
Protein
77mg
Cholesterol
408mg
Sodium
31.6g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: By using budget or economy rump steak from the supermarket you can save around $5.00 in total.
Cooking Tip: Separate baby pak choy at the base. Place in a colander. Rinse under running water. Drain well.
Tip: You could use pak choy instead. Separate leaves. Cut leaves from stems. Chop stems. Add stems to wok with carrot and add leaves with satay sauce.
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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