Name: Honey Soy Beef and Noodle Stir-Fry
Ingredients: 1 Tbsp peanut oil; 1 small red onion, thinly sliced; 450 g rump steak, cut into strips; 1 tsp finely grated ginger; ½ fresh red chilli, deseeded and finely chopped; 4 cups (400g) prepared vegetables*; ½ tsp Gregg’s Ground Chinese Five Spice; 210 g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce; 350 g packet Singapore noodles; Handful of fresh coriander leaves, chopped (optional); Roasted cashew nuts, roughly chopped (optional)

Honey Soy Beef and Noodle Stir-Fry

Noodle stir-fries are ideal when you’re short on time. Have everything ready to go, so you can cook it quickly. It’s also a great way to get everyone to enjoy their veggies!

Makes 4

Prep Time 10 minutes

Cook Time 15 minutes

Easy As

Ingredients

1 Tbsp peanut oil

1 small red onion, thinly sliced

450g rump steak, cut into strips

1 tsp finely grated ginger

½ fresh red chilli, deseeded and finely chopped

4 cups (400g) prepared vegetables*

½ tsp Gregg's Ground Chinese Five Spice

210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce

350g packet Singapore noodles

Handful of fresh coriander leaves, chopped (optional)

Roasted cashew nuts, roughly chopped (optional)

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Honey Soy

Create a Chinese inspired stir-fry brimming with delicious traditional flavours. Honey, soy and sesame oil combine to produce a brilliant balance of sweet & savoury flavours.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method

Step 1

Heat peanut oil in a wok or frying pan. Add the onion and stir-fry over medium heat until it begins to soften. Increase the heat to high, add the beef and stir-fry until it browns. Reduce the heat to medium and add the ginger, chilli, prepared vegetables and Gregg's Ground Chinese Five Spice. Continue stir-frying for a further minute.

Step 2

Pour over Wattie’s WOK Creations Honey Soy Stir-fry Sauce. Stir through and continue cooking for a further 5 minutes until meat is cooked and vegetables are tender.

Step 3

Remove the Singapore noodles from the packet and put into a heatproof bowl. Pour over boiling water to heat the noodles. Drain.

Step 4

Serve the stir-fry beef and vegetables over the noodles, or toss the noodles through then serve. Garnish with fresh coriander and roasted cashew nuts if wished.

Tips

*Use a combination of your favourite vegetables - such as carrots (cut into matchsticks), broccoli florets, cauliflower florets, beans, courgettes (sliced), snow peas and mushrooms (sliced).

What do I need ?

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

1 Tbsp peanut oil

2

1 small red onion, thinly sliced

3

450 g rump steak, cut into strips

4

1 tsp finely grated ginger

5

½ fresh red chilli, deseeded and finely chopped

6

4 cups (400g) prepared vegetables*

7

½ tsp Gregg’s Ground Chinese Five Spice

8

210 g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce

9

350 g packet Singapore noodles

10

Handful of fresh coriander leaves, chopped (optional)

11

Roasted cashew nuts, roughly chopped (optional)

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