STICKY BEEF NOO­DLES WITH SESAME MUSH­ROOMS

Stir-fried beef is re­tooled as a noo­dle salad

Sunday Herald Sun - Stellar - - Delicious -

SERVES 4- 6

Heat 2 tbs oil in a large fry­pan over medium-high heat. Add the mush­rooms and cook 3-4 min­utes un­til browned, then add sesame oil and 1 tbs soy and toss to coat. Add sesame seeds and cook, toss­ing, for a fur­ther 1-2 min­utes, then set aside. Wipe pan clean and heat re­main­ing oil. Cook mince, stir­ring, for 5-6 min­utes un­til browned. Add the gar­lic and gin­ger and cook for 1 minute. Add honey, re­main­ing cup (125ml) wa­ter. Re­duce heat to medium and cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til sauce is re­duced and mince is start­ing to caramelise. Toss through the broc­col­ini. Re­serve a third of the mix­ture and a third of the mush­rooms for lunch, then serve re­main­ing in let­tuce cups topped with two-thirds of the spring onions for din­ner. For lunch, com­bine re­served mince and mush­rooms with the noo­dles and top with re­main­ing spring onions.

NU­TRI­TION (LUNCH) • 48G PRT • 8G SAT FAT • 67G CARB • 13G SUG­ARS • 1165MG SODIUM • 735 CAL (3080KJ)

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