Serves: 4
Time to make: 25 mins
Total cost: $17.28 / $4.32 per serve
(at time of publication)
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
| Kilojoules | 1,594kJ |
| Calories | 381cal |
| Protein | 36.4g |
| Total fat | 6.8g |
| Saturated fat | 2.7g |
| Carbohydrates | 41g |
| Sugars | 10.5g |
| Dietary fibre | 5.3g |
| Sodium | 549mg |
| Calcium | 96mg |
| Iron | 5.5mg |
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. |
Recipe by: Chrissy Freer
First published: June 2013
