Equipment
- 1 Small bowl
- 1 Large frypan
Ingredients
Ingredients
- 1 carrot
- 1 brown onion
- 1 baby bok choy or similar
- 4 cloves garlic
- 1 bunch coriander optional
Sauce
- 2 tsp cornflour
- 1 tbsp / 15 ml soy sauce or gluten-free tamari sauce
- 1 tsp / 5 ml apple cider vinegar
- ¼ cup oyster sauce or gluten-free oyster sauce
- 1 tbsp honey
- 1 tsp chilli flakes optional
Beef
- 400 g beef stir-fry
- 1 tbsp / 15 ml olive oil
Veggies
- 1 tbsp / 15 ml olive oil
Noodles
- 400 g flat ribbon noodles or gluten-free noodles
Instructions
Before you start
- Bring a medium pot of hot tap water to a boil for the noodles.
Prep ingredients
- Halve 1 carrot lengthwise and thinly slice on an angle. Peel and thinly slice 1 brown onion. Cut 1 baby bok choy into thirds, keeping the leaves and stems separate. Peel and mince 4 cloves garlic. Roughly chop 1 bunch coriander, including the stems.
Make sauce
- In a small bowl whisk to combine 2 tsp cornflour, 1 tbsp soy sauce, 1 tsp apple cider vinegar. Then add ¼ cup oyster sauce, 1 tbsp honey, 2 tablespoons of water and 1 tsp chilli flakes (if using).
Cook beef
- Separate 400 g beef stir-fry. Heat a large deep frypan over high heat until very hot. Add 1 tbsp olive oil and the beef and stir-fry for 1-2 minutes, until browned. Set the beef aside on a plate to rest and reserve the pan on heat.Tip: Beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time!
Cook veggies
- Heat 1 tbsp olive oil in the reserved pan over high heat. Stir-fry the carrot and onion for 2-3 minutes until just starting to soften. Add the bok choy stems and garlic and stir-fry for a further 1 minute.
Cook noodles
- Meanwhile, cook 400 g flat ribbon noodles in the pot of boiling water according to packet directions or until tender. Drain, then rinse under hot water.Tip: Rinsing the noodles prevents them from sticking.
To finish
- Add the sauce to the vegetables and cook, stirring, for 30 seconds. Add the beef and any resting juices, bok choy leaves, noodles and coriander and cook, tossing, for 1 minute or until the bok choy leaves are wilted.
To serve
- Divide the saucy beef stir-fry with baby bok choy and egg noodles between plates.
Nutrition
Calories: 436kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 940mg | Potassium: 491mg | Fiber: 4g | Sugar: 8g | Calcium: 80mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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