Nutrition
- 1950 kj Energy
- 17g Fat Total
- 2.5g Saturated Fat
- 8.5g Fibre
- 38g Protein
- 40g Carbs (total)
Wok-tossed beef noodles
Print RecipeIngredients
- 125ml (1/2 cup) Hoi Sin Sauce
- 1 tablespoon dry sherry
- 1 teaspoon MasterFoods® Chinese Five Spice
- 450g beef rump steak, thinly sliced
- 350g fresh chow mein noodles
- 2 tablespoons rice bran oil
- 1 brown onion, cut into wedges
- 2 carrots, peeled, cut into matchsticks
- 1 bunch gai lan (Chinese broccoli), leaves separated, stems chopped
- 3cm-piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- 1 spring onion (shallot), thinly sliced diagonally
- 1 tablespoon sesame seeds, toasted
Instructions
Step 1
Combine hoisin sauce, sherry and Chinese five spice in a jug. Transfer half to a bowl. Add beef to bowl and toss to combine. Marinate for 5 minutes. Prepare noodles following packet directions. Drain.
Step 2
Heat a large wok over high heat. Add half the oil. Stir-fry the beef, in 3 batches, for 2 minutes or until browned. Transfer to a plate. Wipe wok clean with paper towel.
Step 3
Heat remaining oil over high heat. Stir-fry onion for 2 minutes or until slightly charred. Add carrot, gai lan stems, ginger and garlic. Stir-fry for 2 minutes or until tender crisp. Add the gai lan leaves. Stir-fry for 1 minute or until just wilted. Add the beef, noodles and remaining hoisin sauce mixture. Stir-fry for 1 minute or until heated through. Divide among bowls. Top with spring onion and sesame seeds.
Notes
To make this meal for vegetarians, substitute the beef with thickly sliced firm tofu.
Author: Sonja Bernyk
Image credit: Jeremy Simons
Publication: Australian Good Taste
