Slivered beef noodles with red capsicum

With tender slivered beef, crunchy red capsicum, and a flavorful sauce, this recipe is a quick and easy stir-fry that is perfect for a busy weeknight dinner.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

280g pack dried egg noodles
350g beef, thinly sliced (use rump steak or schnitzel)
1 teaspoon sesame oil
1 tablespoons kecap manis
1 ½ cups chicken stock
1 red capsicum, thinly sliced
2 cups bean sprouts
a squeeze lime juice
2 handfuls chopped fresh coriandercilantroX

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Instructions

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1 Heat oil in a wok or frying pan and seal beef strips. Toss in capsicum and stir-fry for a few minutes. Add kecap manis and chicken stock and continue to cook for another 2-3 minutes.

2 Rinse noodles if using fresh or prepare according to packet directions if using dried, and stir into wok. Add lime juice and coriander and lastly toss in bean sprouts, folding quickly through noodles. Add more stock at this point if you like your noodles more ‘saucy’. Pile into bowls and eat with gusto.

Variations

Add a dash of sweet chilli sauce instead of kecap manis.
Substitute chicken for beef.

HFG tip

This recipe is not suitable for those following a low-sodium diet.

Nutrition Info (per serve)

Calories 423 cal

Kilojoules 1770 kJ

Protein 33 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 7 g

Dietary fibre 7 g

Sodium 1140 mg

Calcium 60 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.