This beef and snow pea stir-fry packs a flavour punch thanks to zesty citrus, star anise and fresh coriander.
Ingredients
- 250g dried rice vermicelli noodles
- 80ml (1/3 cup) vegetable oil
- 1 large brown onion, halved, thinly sliced
- 200g snow peas, trimmed
- 600g beef stir-fry strips
- 1 tablespoon shredded fresh ginger
- 2 whole star anise
- 2 teaspoons finely grated orange rind
- 1 tablespoon honey
- 2 x 160g Kan Tong Honey Soy & Garlic meal base sachets
- 110g (2 cups) bean sprouts
- 1 bunch fresh coriander, leaves picked, coarsely chopped
- 2 tablespoons sesame seeds
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain. Add 2 teaspoons of oil and combine. Divide among serving bowls.
- Step 2Meanwhile, heat 2 tablespoons of remaining oil in a wok over high heat. Stir-fry onion for 4 minutes or until golden. Add snow peas and stir-fry for 2 minutes or until tender crisp. Transfer to a bowl.
- Step 3Heat the remaining oil in the wok over high heat. Add the beef, ginger and star anise. Stir-fry for 2-3 minutes or until the beef is nearly cooked through. Add the orange rind, honey and meal bases. Bring to the boil. Add onion mixture and bean sprouts. Cook for 1 minute or until heated through. Add the coriander and toss to combine.
- Step 4Top noodles with the beef mixture and sesame seeds.
Nutrition
3345 kj
Energy
30g
Fat Total
5.5g
Saturated Fat
7g
Fibre
42g
Protein
88g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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