Beef and Broccoli Stir-fry

Easy
4 servings
6 serves of veg
15m preparation
10m cooking

Ingredients

250g cooked Hokkien egg noodles
2 teaspoons oil
400g rump steak, sliced
1 medium brown onion, diced
2 cloves garlic, crushed
1 teaspoon ginger, peeled and grated
½ head broccoli, cut into florets
100g snow peas, ends and strings removed
2 tablespoons water
1 tablespoon oyster sauce
1 teaspoon cornflour
½ tablespoon reduced-salt soy sauce
1 teaspoon chilli sauce

Method

Prepare noodles following packet directions.
Heat oil in pan, stir-fry beef in two batches, set aside and keep warm.
Add onion, garlic and ginger, cooking until onion is translucent.
Add broccoli, snow peas and water, cooking until vegetables soften.
Return beef to pan. In a small bowl combine water, cornflour and sauces.
Stir through beef and vegetables and allow to bubble and thicken.

Alternatives

Substitute beef for 400g lean pork leg steak. Replace broccoli and snow peas with other vegetables, eg: Chinese cabbage, bok choy and sliced carrots.

Storage Suggestions

Can be stored in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

Chopping board
Large knife
Large non-stick frypan or wok
Plate
Stainless steel bowl
Small bowl

Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia