Sticky beef with noodles and greens
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh egg noodles
440 g, thin
Olive oil
2 tsp
Lean beef mince, raw
500 g
Chinese five spice
2 tsp, powder
Fresh ginger
1 tsp, finely grated or crushed
Garlic
½ clove(s), crushed
Brown sugar
2 tsp
Fish sauce
1 tbs
Reduced salt soy sauce
2 tbs
Beef stock
¼ cup(s), (60ml)
Chinese broccoli (gai lan)
2 bunch(es), cut into 4cm lengths
Peanuts, without skin, roasted, unsalted
1 tbs, crushed
Instructions
1
Fill and boil the kettle. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes or until tender, separating with a fork. Drain.
2
Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry beef, five spice, ginger and garlic, breaking up any lumps, for 3 minutes or until browned.
3
Add sugar and fish sauce and stir-fry for 5 minutes or until beginning to caramelise. Add soy sauce, stock and gai lan and stir-fry for 1 minute or until gai lan has wilted. Add noodles and toss until combined. Sprinkle with peanuts to serve.
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