Beef & Veggie Noodle Bowl

INGREDIENTS

250g cooked Hokkien egg noodles
2 teaspoons oil
400g rump steak, sliced
1 medium brown onion, diced
200g snow peas, ends and strings removed
1/2 tablespoon reduced-salt soy sauce

2 cloves garlic crushed
1 teaspoon ginger, peeled and grated
2 cups broccoli, cut into florets
1 tablespoon oyster sauce
1 teaspoon cornflour
1 teaspoon chilli sauce (or sweet chilli sauce)

METHOD

1. Prepare noodles following packet directions.
2. Heat oil in pan, stir-fry beef in two batches, set aside and keep warm.
3. Add onion, garlic and ginger, cooking until onion is translucent. Add broccoli, snow peas and water, cooking until vegetables soften.
4. Return beef to pan. In a small bowl combine water, cornflour and sauces. Stir through beef and vegetables and allow to bubble and thicken.
5. Serve on top of noodles.

Variation: Substitute 400g lean pork leg steak for beef. Replace broccoli and snow peas with other vegetables, e.g. Chinese cabbage, bok choy and sliced carrots.

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Beef & Veggie Noodle Bowl

INGREDIENTS

METHOD

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Would like personalised nutrition advice?

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