Beef chow mein

Super healthy beef noodle stir-fry

Serves

4 - 6

Prep Time

15 mins

Cook Time

15 mins

Nutritionally we often hear that we should eat a rainbow a day. This colourful chow mein is packed full of colour, is high in fibre as well as being a good source of iron, vitamin B12 and zinc. Nutrition information aside it also passes the taste test with flying colours.

Beef + Lamb New Zealand

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Ingredients

Noodles

500g Quality Mark beef mince
1 Tbsp sesame oili
300g noodlesi
2 tsp cornflour
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 cup reduced-salt beef stock
1 bunch bok choyi
1 onion
sliced
1 celery stalk
sliced
2 carrots
thinly sliced
250g green beans
trimmed
1 red capsicum
sliced
1 tsp fresh garlic
chopped or minced
1 tsp fresh ginger
chopped

Garnish for serving

1 red chilli
sliced
2 spring onions
sliced
crisp fried shallots

Method

Cook the noodles following packet directions. Drain well. Set aside.

Combine cornflour, soy sauce, oyster sauce and beef stock in a small bowl. Mix well to combine.

Heat a wok or large frying pan over high heat.

Add the oil, swirling to coat the pan.

Add mince and stir fry for 3-5 minutes or until browned.

Transfer to a heatproof bowl.

Stir fry the bok choy in wok for 3 minutes or until leaves are starting to wilt (add a splash of water if you find bok choy is sticking or starting to burn).

Transfer bok choy to a bowl.

Add the onion and celery to the wok and stir fry for 3 to 5 minutes or until just starting to soften.

Add garlic and ginger and stir fry for 30 seconds or until fragrant.

Return the mince to the wok, add the sauce mixture and stir fry for 1 minute or until the sauce comes to a gentle boil.

Add the carrot and beans and stir fry for 1 to 2 minutes. Add the capsicum and bok choy and continue to stir fry until vegetables are just tender and the sauce has thickened.

Add the noodles back to the pan, tossing well to combine.

Serve the chow mein topped with the chilli, spring onion and fried shallots.