Ingredients
Product used:
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. |
Beef Stir Fry With Hokkien Noodles
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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. |