Keep everyone happy with two beef meals designed to please both kids and adults!
Ingredients
- 2 small carrots, peeled
- 2 tablespoons kecap manis
- 1 garlic clove, crushed
- 2 tablespoons brown sugar
- 500g beef rump steak, trimmed, thinly sliced
- 500g fresh thin hokkien noodles
- 2 tablespoons peanut oil
- 2 stalks celery, thinly sliced diagonally
- 1 brown onion, cut into thin wedges
- 1/2 cup Szechuan stir-fry sauce
Method
- Step 1Cut 1 carrot into sticks. Thinly slice remaining carrot diagonally. Combine kecap manis, garlic and sugar in a bowl. Add half the beef. Set aside for 10 minutes for flavours to develop.
- Step 2Meanwhile, place noodles in a bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles. Cover to keep warm.
- Step 3Wipe wok clean. Heat over high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry remaining beef, in batches, for 2 minutes or until browned. Transfer to a bowl. Heat remaining oil in wok. Stir-fry onion, remaining carrot and celery for 2 minutes or until just tender. Return beef to wok. Add sauce. Stir-fry for 1 minute or until heated through. Serve with remaining noodles.
Nutrition
2727 kj
Energy
35.9g
Fat Total
7.8g
Saturated Fat
6.9g
Fibre
33.5g
Protein
78mg
Cholesterol
1855mg
Sodium
46.8g
Carbs (total)
Notes
Variation: You could use 500g sliced chicken breast or thigh fillet, trimmed, instead of beef.
Serves 2 adults. Use remaining ingredients for kid’s beef and noodle variation.
Variation for kids: Sticky beef and noodle stir-fry: Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry beef mixture for 2 minutes or until beef is browned. Add carrot sticks and half the celery. Stir-fry for 2 minutes or until vegetables are just tender. Add half the noodles. Toss to combine. Transfer to bowls. Serve. Serves 2 children.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas