Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 1980kj 2 tbsp veg­etable oil 300g firm tofu, drained, sliced 250g rump steak, thinly sliced 1 red cap­sicum, seeded, sliced 100g green beans, trimmed, halved 2 gar­lic cloves, crushed ½ cup black bean sauce 440g packet fresh egg noo­dles 2 baby pak choy, quar­tered length­ways sweet chilli sauce, to serve

In a wok or large fry­ing pan, heat oil on high. Pat tofu dry with pa­per towel. Stir-fry 3-4 mins un­til golden. Trans­fer to a plate. Keep warm. Stir-fry beef 1-2 mins to seal and brown.

Add cap­sicum, beans and gar­lic to wok and stir-fry 1-2 mins un­til ten­der crisp. Add sauce and bring to sim­mer.

Re­turn tofu to wok with noo­dles and pak choy stems. Stir-fry 1-2 mins. Toss pak choy leaves through to just wilt. Serve ac­com­pa­nied with sweet chilli sauce.


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