Name: Simple steak and glass noodle stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Beef
Ingredients: 1/2 noodles glass; 15 ml oil; 1 onion small, sliced; 2 cloves garlic cloves, crushed; 1 fresh chillies chopped; 1 courgettes large, thinly sliced; 2 carrots julienned; 1/4 cucumber batons; 300 g steak rump, cooked to medium rare and sliced; 30 ml soy sauce; 30 ml oyster sauce; handful coriander

Recipe Disclaimer

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Ingredients (12)

1/2	noodles — glass
15 ml	oil
1	onion — small, sliced
2 cloves	garlic — cloves, crushed
1	fresh chillies — chopped
1	courgettes — large, thinly sliced
2	carrots — julienned
1/4	cucumber — batons
300 g	steak — rump, cooked to medium rare and sliced
30 ml	soy sauce
30 ml	oyster sauce
handful	coriander

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Method:

Pour boiling water over the glass noodles and stand for 5 minutes, then refresh with cold water.

In a HOT oiled wok, fry the onion, garlic and chilli briefly.

Add the courgette ribbons, carrots and cucumber to the wok and fry for 2 minutes.

Add the steak strips and heat through.

Pour the sauces around the sides of the wok and toss through, together with the noodles.

Add more soy sauce if needed.

Remove from the heat and add the coriander.

VARIATIONS:

If you are using raw steak, fry
the steak first in the hot wok, then remove and continue frying the
remaining ingredients, add back into the wok when it’s time to add the
sauces etc.

Substitute steak with shredded left-over chicken and add peanuts and sprouts.

Or substitute steak with left-over lamb chops. Replace the
coriander with mint and soy/oyster sauce with sweet chilli or plum
sauce and toss witht he sliced up meat.

Reprinted with the permission of Bits of Carey. To visit Bits of Carey’s blog click here.