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Beef and Vegetable Stir-Fry

35 mins

250g dried thin egg noodles

spray oil, for cooking

500g beef fillet, cut into thin strips

2 tsp chopped ginger

1 clove garlic, crushed

1 medium (150g) onion, chopped

1 medium (200g) red capsicum, thinly sliced

1 medium (200g) green capsicum, thinly sliced

250g snow peas, trimmed

2 tbsps sweet chilli sauce

1 tbsp oyster sauce

¼ cup (60mL) plum sauce

⅓ cup (80mL) beef stock

Step by step
  • 20 mins
  • 15 mins
  • 35 mins
    Time total
  • Instructions

    1. Cook noodles according to packet directions; drain well; set aside and keep warm.
    2. Heat a non-stick wok or frying pan over high heat; spray with oil. Cook beef strips in 2 batches for 2-3 minutes or until browned; set aside and keep warm.
    3. Reheat wok; add ginger, garlic and onion; stir fry 2 minutes or until onion is soft; add capsicums and snow peas; stir fry 3 minutes or until just tender. Add in plum sauce and beef stock. Add beef back in to warm.