Sizzling beef with Thai spices
- 400g lean beef stir-fry strips
- 2 cloves garlic, crushed
- 5cm fresh ginger
- 4 teaspoons lemongrass paste (we used Gourmet Garden)
- 2 tablespoons oil
- 250g flat rice noodles
- 320g Wattie’s SteamFresh Carrots, Broccoli and Cauliflower
- 2 pak choy, shredded
- 3 spring onions, sliced
- ¹/³ cup roughly chopped roasted cashew nuts
- chopped fresh coriandercilantroX, to garnish
1 In a bag, toss to combine beef, garlic, ginger, lemongrass paste and oil.
2 In a bowl, cover noodles with boiling water and leave for 3-4 minutes. Drain and return to bowl. Cook frozen veges following packet instructions.
3 Add veges to noodle bowl and combine. Set aside.
4 Heat a large non-stick pan or wok over medium-high. Add beef and cook for 3-4 minutes, stirring occasionally. Remove beef from pan and set aside for a few minutes to rest.
5 To the beef pan, add pak choy and spring onions. Cook for 3-4 minutes. Transfer to noodle bowl. Toss and spoon onto serving dishes. Sprinkle cashews over and garnish with coriander.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 5g
Dietary fibre 7g
Make it vegan: Replace beef with strips of firm tofu or Fry’s Thick Cut Chunky Strips or Chargrilled Beef-Style Strips. Check lemongrass paste is vegan.
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