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Beef Stir Fry With Hokkien Noodles

Beef Stir Fry With Hokkien Noodles

Beef Stir Fry With Hokkien Noodles

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    Ingredients

    Product used:
    Baby Beans 500g
    500g beef rump
    • 2 tsp oil
    • 450g pkt hokkien noodles, separated
    • 1 cup of fresh baby carrots, chopped
    • 1 cup of McCain Baby Beans
    • ½ cup of McCain Baby Peas
    • 1 red capsicum, cut in fine shreds
    • ⅓ cup oyster sauce
    • 2 tbsp soy sauce
    • ½ cup beef stock or water
    • Parsley for garnish

    Method

    1.Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
    2.Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
    3.Reheat the wok, add the oil and heat. Add the carrots, beans, peas and capsicum. Stir-fry for 2 minutes.
    4.Add the noodles, stir-fry until they are hot. Return the beef to the wok, add the combined sauces and beef stock (or water), toss to heat through. Serve immediately.