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Saucy Beef and Noodle Stir-fry

Take your stir-fry to the next level with this super yum version. They'll be licking their plates! - by Jane Ash
  • 26 Aug 2019
Saucy Beef and Noodle Stir-fry
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 4
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TIP! This is a mild noodle dish, so for a spicy kick, add a finely chopped red chilli with the carrots. Beef strips can be replaced with chicken strips, if preferred. Cooking time will vary.

Ingredients

3 x 73g instant noodle cakes

500g lean beef stir-fry strips

2 tablespoons vegetable oil

2 carrots (300g), halved lengthways, thinly sliced diagonally

200g snow peas, trimmed, halved lengthways

410g can baby corn spears, drained, halved diagonally

2 cloves garlic, crushed

½ cup tomato sauce

¼ cup soy sauce

Method

  1. Cook noodles in a large saucepan of boiling water, stirring occasionally to separate strands, for 2 minutes. Drain. Rinse under cold water. Drain well.

  2. Toss beef with half the oil in a large bowl.

  3. Heat an oiled, non-stick wok or large frying pan over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned and cooked. Remove.  

  4. Heat remaining oil in wok over high heat. Add carrots. Stir-fry for 2 minutes. Add snow peas, corn and garlic. Stir-fry a further 1 to 2 minutes, or until vegetables are almost tender.

  5. Combine sauces with 2 tablespoons water in a small jug.

  6. Return beef to wok with sauce mixture. Gently toss over a high heat for about 1 minute, or until sauce is boiling. Add noodles. Stir for 1 to 2 minutes, or until combined and hot. Serve.

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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