Sizzling beef with Thai spices
Nutrition Info.(per serve)
- 400g lean beef stir-fry strips
- 2 cloves garlic, crushed
- 5cm fresh ginger
- 4 teaspoons lemongrass paste (we used Gourmet Garden)
- 2 tablespoons oil
- 250g flat rice noodles
- 320g Wattie’s SteamFresh Carrots, Broccoli and Cauliflower
- 2 pak choy, shredded
- 3 spring onions, sliced
- ¹/³ cup roughly chopped roasted cashew nuts
- chopped fresh coriandercilantroX, to garnish
Total fat 22g
Saturated fat 5g
Dietary fibre 7g
1 In a bag, toss to combine beef, garlic, ginger, lemongrass paste and oil.
2 In a bowl, cover noodles with boiling water and leave for 3-4 minutes. Drain and return to bowl. Cook frozen veges following packet instructions.
3 Add veges to noodle bowl and combine. Set aside.
4 Heat a large non-stick pan or wok over medium-high. Add beef and cook for 3-4 minutes, stirring occasionally. Remove beef from pan and set aside for a few minutes to rest.
5 To the beef pan, add pak choy and spring onions. Cook for 3-4 minutes. Transfer to noodle bowl. Toss and spoon onto serving dishes. Sprinkle cashews over and garnish with coriander.
Make it vegan: Replace beef with strips of firm tofu or Fry’s Thick Cut Chunky Strips or Chargrilled Beef-Style Strips. Check lemongrass paste is vegan.
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