Asian Beef And Noodle Stir Fry Recipe
Servings: 4
Ingredients
- 2 tsp vegetable oil
- 1 Tbsp. chopped ginger, root
- 1 clv garlic, chopped
- 1 x onion, sliced
- 1 lb lean grnd beef
- 1 1/2 c. beef, stock
- 1/3 c. oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. packed brown sugar
- 2 x carrot, sliced
- 1 pkt precooked Chinese noodles
- 1 x sweet red pepper, julienned
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1 1/2 c. snow peas salt, to taste
Directions
- Add in beef; stir-fry, breaking up meat, for 4 min or possibly till no longer pink.
- In wok or possibly large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds.
- Skim off any fat.
- Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add in to wok.
- Add in carrots; bring to boil.
- Tear noodles apart; add in to wok.
- Cook, stirring over medium-high heat for 2 min.
- Add in red pepper; cook, stirring, for 3 min.
- Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or possibly till thickened.
- Stir in snow peas; cook for 2 min or possibly till tender-crisp.
- Season with salt and pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 296 | 58% |
| Total Fat 32.86g | 41% |
| Saturated Fat 12.27g | 49% |
| Trans Fat 1.12g | |
| Cholesterol 129mg | 43% |
| Sodium 1249mg | 52% |
| Potassium 788mg | 23% |
| Total Carbs 15.0g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.45g | 4% |
| Protein 37.3g | 60% |
