Ingredients
250g dried thin egg noodles
spray oil, for cooking
500g beef fillet, cut into thin strips
2 tsp chopped ginger
1 clove garlic, crushed
1 medium (150g) onion, chopped
1 medium (200g) red capsicum, thinly sliced
1 medium (200g) green capsicum, thinly sliced
250g snow peas, trimmed
2 tbsps sweet chilli sauce
1 tbsp oyster sauce
¼ cup (60mL) plum sauce
⅓ cup (80mL) beef stock
Step by step
-
Instructions
- Cook noodles according to packet directions; drain well; set aside and keep warm.
- Heat a non-stick wok or frying pan over high heat; spray with oil. Cook beef strips in 2 batches for 2-3 minutes or until browned; set aside and keep warm.
- Reheat wok; add ginger, garlic and onion; stir fry 2 minutes or until onion is soft; add capsicums and snow peas; stir fry 3 minutes or until just tender. Add in plum sauce and beef stock. Add beef back in to warm.
Related recipes
Stirfry Fish with Lemongrass & Asian Greens
Lamb Biryani
Cottage Pie
Sarah’s Asian Salmon Salad
Beef Fajitas
Bean and Vegetable Casserole
Creamy Pasta Primavera
Beef Patties with Red Capsicum and Tomato Salsa
Chicken and Vegetable Laksa Style Soup
Creamy Polenta with Savoury Mince
Pasta Chicken Bake
Baked Mushroom Risotto
Mary’s Peppered Beef & Vegetables
Vegetarian Lasagne
Pumpkin, Broccoli and Cashew Pasta
Beef Stroganoff and Pasta
Warm Creamy Pesto Chicken Potato Salad
Barley Risotto with Trout
Couscous with Summer Vegetables