Beef chow mein

Super healthy beef noodle stir-fry

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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.

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.

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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

1

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

2

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

3

Heat a wok or large frying pan over high heat.

4

Add the oil, swirling to coat the pan.

5

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

6

Transfer to a heatproof bowl.

7

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).

8

Transfer bok choy to a bowl.

9

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

10

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

11

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.

12

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.

13

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

14

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

Nutrition Information per Serving (642g)

This nutrition analysis is based on 4 serves and uses rice noodles.

Energy1790kJ (428 kcal)
Protein35.9g
Total Fat10.4g
Saturated Fat3.1g
Carbohydrate42.2g
Dietary Fibre9.2g
Sodium1876mg
Iron5.4mg
Zinc7.1mg
Vitamin B121.8µg
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