This ticks our top Chinese flavours for beef: hoisin, five spice, ginger, garlic and sesame. A pack of fresh chow mein noodles is the secret to this quick and tasty crowd-pleaser.
Ingredients
- 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
Method
- Step 1Combine 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 2Heat 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 3Heat 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.
Nutrition
1950 kj
Energy
17g
Fat Total
2.5g
Saturated Fat
8.5g
Fibre
38g
Protein
40g
Carbs (total)
All nutrition values are per serve
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
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