Stir-fried egg noodles with beef and ginger

Serves: 4

Time to make: 25 mins

Total cost: $17.28 / $4.32 per serve

(at time of publication)

Ingredients:

2 tablespoons oyster sauce

1 tablespoon honey

2 tablespoons reduced-salt beef stock

200g dried egg noodles

cooking oil spray

500g rump steak, trimmed, thinly sliced

1 white onion, cut into very thin wedges

3cm-piece ginger, peeled, cut into thin matchsticks

200g green beans, trimmed, cut into 3cm-lengths

150g snow peas, trimmed, halved lengthwise

1 bunch baby bok choy, trimmed, cut into 4cm-length pieces

fresh coriander leaves, to garnish

Nutrition Info.:

Step 1	Place oyster sauce, honey and stock into a small bowl and stir to combine. Set aside.
Step 2	Cook noodles in a saucepan of boiling water according to packet instructions. Rinse under cold running water, drain well.
Step 3	Place a large wok or frying pan over high heat and spray with oil. Add beef in batches, and stir-fry for 2-3 minutes or until golden brown. Remove from wok and set aside. Return wok to high heat and spray with a little more oil. Add onion and ginger. Stir-fry for 2 minutes. Add beans and snow peas and stir-fry for 2 more minutes, or until beans are bright green. Add bok choy and stir-fry for 1 more minute.
Step 4	Return beef to wok with noodles and reserved sauces. Toss to combine and cook for a further 1-2 minutes, or until everything is coated in sauce and heated through. Divide between bowls and garnish with coriander leaves to serve.