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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
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
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).
Swap It Out
Altertively replace fresh vegetables with a 400g bag of frozen Wattie-s WOK Creations Stir-fry Vegetables.
Replace beef with chicken breast fillets or pork steaks cut into strips.
Replace Singapore noodles with your favourite noodles.
What do I need?
Select All
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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