Serves 4 Cost per serve $5.15 Time to make 20 min dairy free
2 teaspoons sesame oil 500g lean beef mince 2 teaspoons crushed garlic 1 teaspoon grated ginger 2 teaspoons Chinese five spice 1 tablespoon reduced-salt
soy sauce 1 tablespoon
oyster sauce ¼ cup Chinese rice wine or dry sherry 600g frozen stir-fry vegetables, partially thawed 4 shallots, thinly sliced 200g dried thin egg noodles 1 teaspoon cornflour 1 tablespoon sesame
1 Heat oil in pan at medium-high heat. Add the beef mince, garlic, ginger and Chinese five spice. Cook, stirring to break up mince, for 2 minutes, or until browned through. Add soy sauce, oyster sauce and Chinese rice wine; simmer for 1 minute. Add stir-fry vegetables and half the shallots to pan, and toss to heat through. 2 Meanwhile, cook egg noodles according to packet instructions, or until al dente. Drain, reserving 1 tablespoon of cooking water. 3 Combine the cornflour with the reserved cooking water; then add it to beef and vegetable mixture, stirring, until sauce has thickened slightly. Divide egg noodles among 4 serving bowls and top with beef and vegetables mixture. Garnish with sesame seeds and remaining shallots.