Asian Beef and Noodle Stir-Fry
This recipe makes 4 servings
Ingredients
- 2 tsp vegetable oil
- 1 tbsp minced gingerroot
- 1 garlic clove, minced
- 1 onion, sliced
- 1 lb lean ground beef
- 1-1/2 cups beef stock
- 1/3 cup oyster sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp packed brown sugar
- 2 carrots, sliced
- 450 g precooked
- 1 sweet red pepper, julienned
- 1 tbsp cornstarch
- 1 tbsp water
- 1-1/2 cups snow peas
- Pepper, to taste
Preparation
In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink. Skim off any fat.
Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok. Add carrots; bring to boil. Tear noodles apart; add to wok. Cook, stirring over medium-high heat for 2 minutes. Add red pepper; cook, stirring, for 3 minutes.
Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened. Stir in snow peas; cook for 2 minutes or until tende-rcrisp. Season with salt and pepper.
- Keywords : Main Course; Chinese; Beef; Snow peas; Stir-fry;
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