Stir-fried curried beef with noodles and basil
(at time of publication)
- 280g dried egg noodles
- oil spray
- 350g lean beef mince
- 2 teaspoons curry powder
- 1 bunch spring onions, chopped
- 3 cloves garlic, crushed
- 2 medium red capsicums, deseeded, sliced
- 2 cups green beans, trimmed, cut in thirds
- ½ cup Thai basil
- 1 lemon, cut in wedges, to serve
- ½ cup salt-reduced beef stock
- 1 ½ tablespoons salt-reduced soy sauce
- 1 tablespoon brown sugarlight brown cane sugarX
1 Place noodles in a bowl and cover with boiling water. Stand for 2 minutes then drain well and shake dry. Set aside.
2 Spray a wok or large frying pan with oil and place over a high heat. Add mince and curry powder. Stir-fry for 3-4 minutes until beef is browned. Remove from pan.
3 Spray pan with a little more oil and stir-fry spring onions, garlic, capsicums and beans over a medium heat for 3-4 minutes until softened, adding 1 tablespoon water to pan to steam vegetables.
4 Meanwhile, in a small bowl combine all sauce ingredients.
5 Add noodles, beef and sauce to wok and simmer for 2 more minutes until heated through. Stir in basil and serve immediately with lemon wedges.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 9g
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