McCain Food Service
Beef Stir Fry With Hokkien Noodles
Beef Stir Fry With Hokkien Noodles
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Loading...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. |