Beef and Broc­col­ini Noo­dle Stir-fry

Serves 4, Prep 20 mins, Cook 8 mins

New Idea - - Real Life -

440g packet shelf-fresh

thin Hokkien noo­dles 100g sa­chet Ready Sauce

for Teriyaki Beef 500g beef rump steak,

trimmed, thinly sliced 1 clove gar­lic, crushed 1 tblsp sesame oil 2 tblsps veg­etable oil 200g pun­net sliced

mush­rooms 1 bunch broc­col­ini, trimmed,

halved cross­ways 1 tblsp sesame seeds, toasted 6 green spring onions,

thinly sliced

1 Pre­pare noo­dles ac­cord­ing to packet di­rec­tions. Drain. 2 Blend sauce sa­chet with 2 tblsps wa­ter in a jug. Set aside. 3 Toss beef with gar­lic and half the sesame oil in a bowl. 4 Heat half the veg­etable oil in a large, non-stick wok over a high heat un­til very hot. Add beef in two batches. Stir-fry for about 2 min­utes, or un­til browned. Re­move from wok. 5 Add re­main­ing sesame and veg­etable oils to wok with mush­rooms and broc­col­ini. Stir-fry for about 2 to 3 min­utes, or un­til ten­der. 6 Re­turn beef to wok with sauce mix­ture. Stir-fry for an­other minute. Add noo­dles, seeds and half the onions. Stir-fry un­til hot. Re­move. 7 Gar­nish with re­main­ing onions and serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.