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Saucy beef stir-fry with flat noodles family friendly meal

Saucy beef stir-fry with flat noodles

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings 4 people
Appliance/Function:

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 soy sauce or gluten-free tamari sauce
  • 1 tsp 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 olive oil

Veggies

  • 1 tbsp 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