Thai beef stir fry

Runner's World (UK) - - The Fit Food Handbook -

YOU’LL BE sur­prised how lit­tle ef­fort goes into this flavour­packed noo­dle dish. Af­ter a long, in­tense or chal­leng­ing run, this tasty com­bi­na­tion of car­bo­hy­drate and pro­tein makes a per­fect lunch to re­fuel de­pleted mus­cles. The beef packs pro­tein and iron, which helps to trans­port oxy­gen to your mus­cles. Wa­ter chest­nuts add crunch and con­trib­ute heart-friendly potas­sium and di­ges­tion-aid­ing vi­ta­min B6.

Bring a large pot of wa­ter to the boil. Add a pinch of salt and the noo­dles (or spaghetti). Cook ac­cord­ing to the di­rec­tions (usu­ally about 10 min­utes). Drain and set aside.

Mean­while, heat the oil in a wok or large pan be­fore adding the beef. Fry, stir­ring fre­quently, for three min­utes, or un­til the meat is browned.

Add the mangetout and cook, stir­ring fre­quently, for a fur­ther three min­utes. Add the sa­tay sauce, wa­ter chest­nuts and drained noo­dles (or spaghetti). Toss to coat ev­ery­thing with the sauce. NUTRI­TION PER SERV­ING Kcals 538, Carbs 67g, Pro­tein 35g, Fat 23g

Mangetout are high in vi­ta­min C, an an­tiox­i­dant, and vi­ta­min A, which sup­ports the res­pi­ra­tory sys­tem.

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