19 July, 2015
Beef & Vegetable Stir Fry
Beef & Vegetable Stir Fry
Serves: 4
Ingredients:
- 500g beef strips
- 1 tablespoon peanut oil
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 large carrot, julienne
- 1 medium onion, thinly sliced
- 1 zucchini, julienne
- 1 red capsicum, thinly sliced
- 1 bunch broccolini, sliced
- 1 bunch bok choy (or another Asian green), sliced
- 8 mushrooms, sliced
- 1 tablespoon honey
- 200g thin hokkien noodles
Method:
- Add the oil, oyster sauce (only 2 tablespoons), soy sauce & fish sauce into a heavy based frying pan or wok and brown off the meat until just cooked through an set aside, including the juices in the pan.
- Place the noodles in boiling water and sit for 2-3 minutes until they have broken up and are soft, then drain.
- Place all the vegetables, except the bok choy green leaves and the mushrooms, into the same frying pan and stir fry until the carrots and onion just start to soften then add in the mushrooms and bok choy leaves.
- Stir fry for another couple minutes until the vegetables are al-dente.
- Add in the beef and all the juices back into the vegetable and mix well.
- Gradually add in the noodles in small portions at a time stirring well before adding in the next portion of noodles.
- Add in the extra 1 tablespoon of oyster sauce and the 1 tablespoon of honey, mix well and serve.
Recipe Notes:
- This recipe is not freezer friendly
- Store covered in the fridge for a maximum of 3 days, however best served fresh
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.