Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 9.85 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1teaspoons sesame oil
- 1 red capsicum, deseeded, thinly sliced
- 1 yellow capsicum, deseeded, thinly sliced
- 1/2 cup coriander sprigs
- 1tablespoons fresh ginger, finely grated
- 2 spring onions, diagonally sliced
- 150grams sugar snap peas
- 450grams thin hokkien noodles
- 100grams cantonese beef stir-fry sauce sachet
- 500grams rump steak, fat trimmed, thinly sliced
- 2tablespoons vegetable oil
- 130grams stir-fry sauce
- 3 cloves garlic, crushed
Nutrition per serving
3450kJ / 822Cal
3450 Kilojoules or 822 Calories
40% of daily energy intake*
Protein
44.0grams
Fat
27.2grams
Carbs
98.2grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Prepare noodles following packet instructions. Set aside.
Step 2 of 3
Heat 1 tbs vegetable oil and sesame oil in a wok or large frying pan over high heat. Stir-fry beef for 2 minutes or until browned. Add garlic and ginger and stir-fry for a further 30 seconds or until fragrant. Set aside.
Step 3 of 3
In same wok, heat remaining vegetable oil over high heat. Stir-fry capsicum for 5 minutes or until soft. Add sauce, peas, noodles and 1/2 cup water and stir-fry for 2-3 minutes or until heated through. Add beef and stir-fry for 1 minute or until heated through. Serve topped with coriander and spring onion.
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