Beef noodle stir-fry
This stir-fry is a great way to use up old veggies
Serves
4
Prep Time
15 mins
Cook Time
10 mins
We challenged @VJ_Cooks to create a nutritious family meal using ingredients she already had in her fridge. This quick and easy beef and rice noodle stir fry is the perfect way to use up those veggies hiding in the back of the fridge and turn them into a delicious family dinner.
You can swap out the veggies to use whatever you have on hand. We like to aim for a cup of cooked veggies per person.
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ShareIngredients
500g beef stir fry stripsi
100g vermicelli noodles
1 tsp sesame oil
100g green beans
chopped1 red capsicum
sliced½ red onion
sliced2 carrots
peeled and finely sliced2 spring onions
chopped2 Tbsp cashew nuts
chopped
¼ cup salt-reduced soy sauce
3 Tbsp sweet chili sauce
1 Tbsp cornflour
2 garlic cloves
minced1 tsp fresh ginger
crushed or grated¼ cup water
Method
In a small bowl, mix all the stir-fry sauce ingredients until smooth. Set aside.
Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes, then drain and set aside.
Heat a large frying pan or wok over medium-high heat. Add sesame oil, then stir-fry the beef strips for 2–3 minutes until browned. Remove from the pan and set aside.
Add the beans, capsicum, red onion, carrots, and spring onions to the pan with a splash of water. Stir-fry for 3 minutes until tender-crisp.
Return the beef and noodles to the pan. Pour in the stir-fry sauce and toss everything together. Cook for 2 minutes until the sauce thickens and everything is heated through.
Sprinkle the chopped cashews over the top and serve immediately.
Nutrition Information per Serving (375g)
This nutrition analysis is based on 4 serves. Note the ingredients in the sauce will be contributing to the recipe's high sodium content.
