I confess.  I don’t much like red meat….  However, cooked long and slow or quick and fast it’s tasty!  I made a visit to the local Asian store and got some fresh noodles and vegetables for our stir-fry.  So cheap and tasty and super quick for a weeknight dinner

Beef & Marinade

250 grams of Stir Fry Beef Strips  (enough for two people in our house)

1 tsp of each crushed garlic and ginger

2 TB of each sweet chili sauce and hoisin sauce

Soy sauce

Vege

1/2 a cup of Carrots cut into fine julienne

1/2 a cup each of Broccoli and Cauliflower cut into very small bits

1/2 a cup each of diced Red Pepper and Mushrooms broken into small bits

Sliced bok choy or shang hi (available from the asian supermarket)

1 packet of Snow peas, topped and tailed (I cut them in half longways)

1 can of Water Chestnuts, drained

2 handfuls of mung bean sprouts

Method

Marinate the beef, ensuring it is covered.  If not, add more sweet chilli and soy.  Sit for a few hours at room temperature.  Taste and add some white pepper.

Stir-fry the beef in a searing hot pan with some oil (you might set your smoke alarms off) for literally 1- 2 minutes (it will keep cooking as you do the rest) tip into a large bowl.  In the same pan, stir-fry the vege till just done and tip into the large bowl with the beef.  In the same pan, drop in your fresh noodles till hot, you may need to add water if they stick.  Once hot, add the mung bean sprouts and combine. Leave in the hot pan and set aside.  Mix the beef and vege together to combine and serve with the noodles.

Nommy Nommy Nommy.