Soy-sesame beef and egg noodle stir-fry

Cooking Eggs Soy-sesame beef and egg noodle stir-fry

Slippery noodles, a sticky sauce and strips of chilli make this stir-fry sing.

Lables: High protein Low carb Low kilojoule Low sugar Lactose free Milk free Peanut free Tree nut free
  1. Cook the noodles in a large saucepan of boiling water following packet directions or until tender. Refresh under cold running water. Drain. Combine the oyster sauce, soy sauce and sesame oil in a small jug.
  2. Heat half the vegetable oil in a wok over high heat. Stir-fry the beef for 2-3 minutes or until browned. Transfer to a plate. Heat remaining oil in the wok. Add the ginger, chilli, bok choy and choy sum. Stir-fry for 3-4 minutes or until the greens are tender.
  3. Add the beef, noodles, soy mixture and bean sprouts. Stir-fry for 2-3 minutes or until heated through. Add the shallot and stir-fry for 1 minute or until combined.

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175g dried egg noodles
60ml oyster sauce
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
500g beef rump steak, fat trimmed, cut into 2cm-thick strips
5cm-piece fresh ginger, peeled, cut into matchsticks
1 long fresh red chilli, seeded, thinly sliced
1 bunch bok choy, trimmed, thickly sliced crossways
1 bunch choy sum, trimmed, cut into 5cm lengths
65g bean sprouts
4 shallots, trimmed, thinly sliced diagonally

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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