Beef Veggie And Noodle Stir Fry
500 g beef, thinly sliced
250 g snow peas, chopped
4 teaspoons oil
450 g packet hokkien noodles, separated
1 medium carrot, cut in fine shreds
1/3 cup oyster sauce
1 red capsicum, cut in fine shreds
100 mls beef stock or water
425 g can baby corn spears, finely sliced
2 tablespoons soy sauce
Preparation time: 15 minutes
Cooking time: 10 minutes
- Combine the beef and 2 teaspoons of the oil. Heat the wok, ensure it is hot. Stir fry the beef in three batches, reserve each batch to rest. Reheat wok between each batch.
- Reheat the wok and add the remaining 2 teaspoons of oil, carrot and capsicum. Stir fry for 1 minute. Add the corn and snow peas, stir fry for 30 seconds.
- Add noodles, stir fry until noodles are hot. Return the beef to the wok, add the combined sauces and stock, toss to warm through.
- Serve immediately.