Chilli beef and noodles2015-08-02
- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Pan-fry is the fastest approach to get a nutritious dinner on the table in minutes. This one is a vivid blend of hamburger, noodles, and sweet bean stew jam.
- 2 teaspoons olive oil
- 300g beef scotch fillet, trimmed, thinly sliced across grain
- 1 garlic clove, crushed
- olive oil cooking spray
- 200g snow peas, trimmed
- 4 green onions, cut into 4cm lengths
- 125g packet baby corn, halved
- 450g packet hokkien noodles
- 2 tablespoons Thai chilli jam (see note)
- 1 tablespoon salt-reduced soy sauce
- 1/4 cup coriander leaves
- lime wedges, to serve
Combine oil, beef and garlic in a ceramic bowl. Heat a wok over high heat until hot. Spray lightly with oil. Add half the beef and stir-fry for 1 minute or until browned. Transfer to a bowl. Repeat with oil and remaining beef.
Spray wok with oil. Add snow peas, onions and corn. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Separate noodles following packet directions and add to wok. Stir-fry for 2 minutes or until heated through.
Return beef and juices to wok. Add chilli jam and soy sauce. Stir-fry for 1 to 2 minutes or until heated through. Add coriander. Toss to combine. Serve with lime wedges.
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This information is per serving.