- 0:25 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Slippery noodles, a sticky sauce and strips of chilli make this stir-fry sing.
Ingredients
- 175g dried egg noodles
- 60ml (1/4 cup) oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 500g beef rump steak, fat trimmed, cut into 2cm-thick strips
- 5cm-piece fresh ginger, peeled, cut into matchsticks
- 1 long fresh red chilli, seeded, thinly sliced
- 1 bunch bok choy, trimmed, thickly sliced crossways
- 1 bunch choy sum, trimmed, cut into 5cm lengths
- 65g (1 cup) bean sprouts
- 4 shallots, trimmed, thinly sliced diagonally
Method
- Step 1Cook the noodles in a large saucepan of boiling water following packet directions or until tender. Refresh under cold running water. Drain. Combine the oyster sauce, soy sauce and sesame oil in a small jug.
- Step 2Heat half the vegetable oil in a wok over high heat. Stir-fry the beef for 2-3 minutes or until browned. Transfer to a plate. Heat remaining oil in the wok. Add the ginger, chilli, bok choy and choy sum. Stir-fry for 3-4 minutes or until the greens are tender.
- Step 3Add the beef, noodles, soy mixture and bean sprouts. Stir-fry for 2-3 minutes or until heated through. Add the shallot and stir-fry for 1 minute or until combined.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1648 kj
Energy
13g
Fat Total
3g
Saturated Fat
6g
Fibre
36g
Protein
114mg
Cholesterol
1648.46mg
Sodium
5g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Stir-fried Rice Noodles with Soy-Sesame Chicken, swap the egg noodles for fresh rice noodles and the beef for chicken. Add a handful of fresh basil leaves with the shallot.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
