- 1950 kj Energy
- 17g Fat Total
- 2.5g Saturated Fat
- 8.5g Fibre
- 38g Protein
- 40g Carbs (total)
Wok-tossed beef noodlesPrint Recipe
- 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
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.
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.
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.
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