- 0:40 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 500g beef rump steak, trimmed
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 1/2 cup teriyaki marinade
- 450g fresh hokkien noodles
- 1 1/2 tablespoons vegetable oil
- 4 green onions, cut into 5cm lengths
- 1 bunch asparagus, trimmed, chopped
- 100g snow peas, trimmed
- 1 bunch baby choy sum, leaves and stems separated, roughly chopped
Method
- Step 1Thinly slice steak. Place in a shallow glass or ceramic dish. Add garlic, chilli and half the teriyaki marinade. Stir to coat. Cover and refrigerate for 30 minutes.
- Step 2Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
- Step 3Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until sealed. Transfer to a plate. Repeat with 2 teaspoons oil and remaining beef.
- Step 4Add onion, asparagus, snow peas, choy sum stems and remaining oil to wok. Stir-fry for 1 to 2 minutes or until asparagus is just tender. Return beef and juices to wok. Add noodles, choy sum leaves and remaining teriyaki marinade. Stir-fry for 2 minutes or until heated through. Serve.
- Low carb
- Low sugar
Nutrition
2091 kj
Energy
22g
Fat Total
5g
Saturated Fat
6g
Fibre
37g
Protein
78mg
Cholesterol
685.99mg
Sodium
5g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
For an extra heat kick you could replace the long red chilli with 1 small red chilli.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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