Ingredients
- 80ml (1/3 cup) water
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 300g extra lean beef mince
- 2 tablespoons hoisin sauce
- 2 tablespoons water, extra
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Chinese five spice
- 800g (2 pkts) hokkien noodle
- 1 tablespoon chopped fresh coriander
zucchini salad
- 2 (about 300g) green zucchini
- 1/2 cup loosely packed fresh coriander leaves
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon sesame oil
- Pinch of salt
Method
- Step 1To make the zucchini salad, cut the zucchini in half crossways. Cut pieces lengthways into thin slices and then cut slices lengthways into very thin sticks. Place in a serving bowl with coriander, vegetable oil, sesame oil and salt, and toss gently to combine. Set aside.
- Step 2Place the water, onion, garlic and ginger in a medium saucepan, and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 6 minutes or until onion is soft.
- Step 3Add beef and cook, stirring with a wooden spoon to break up mince, over medium-high heat for 4 minutes or until beef changes colour. Stir in hoisin sauce, extra water, oyster sauce, sesame oil and Chinese five spice, and simmer, covered, stirring occasionally, for 5 minutes or until mixture thickens slightly.
- Step 4Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 1 minute. Use 2 forks to gently separate the noodles. Drain well and divide amongst serving bowls. Top with the hoisin beef and zucchini salad, and sprinkle with the coriander. Serve immediately.
- High carb
- Low fat
Nutrition
2135 kj
Energy
7.5g
Fat Total
5g
Fibre
31g
Protein
81g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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