Ginger beef, broccoli and noodle stir-fry
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|280 g||Dried egg noodles|
|1 tbsp||Canola oil|
|600 g||Beef schnitzel|
|3 cm||Root ginger, peeled and finely sliced|
|2 tbsp||Soy sauce|
- Cook noodles in boiling water for 2 minutes. Drain well and set aside. Heat a wok or large frying pan. Add the oil and stir-fry beef strips for 5 minutes to brown all over. Set aside.
- Add ginger to pan and stir-fry for 1 minute, then add chopped broccoli, red pepper strips and 1/2 cup cold water. Stir-fry for 5 minutes to cook the vegetables - add a little more water to stop the mixture drying out if necessary.
- Return beef to the pan. Add the drained noodles, chopped spring onions and soy sauce. Toss and stir-fry for 2 to 3 minutes to combine and heat all ingredients. Serve immediately in large bowls.
TIP: Adding water to the wok will help to steam-cook the vegetables during stir-frying so you needn't add lots of oil!