This beef & vegetable stir-fry recipe is super tasty and is the perfect opportunity for your kids to get prepping and cooking in the kitchen. Infused with Asian flavours, packed with protein-rich beef and nutrient-dense vegetables, this stir-fry makes a quick and healthy dinner. If you have left overs, don’t worry because it tastes even better the next day as lunch!
400g rump steak, sliced250g cooked Hokkien egg noodles
1 medium brown onion, diced
1 teaspoon ginger, peeled and grated
1/2 head broccoli, cut into florets
100g snow peas, ends and strings removed
1/2 tablespoon reduced-salt soy sauce
2 teaspoons oil
1 tablespoon oyster sauce
2 cloves garlic, crushed
fresh coriander to garnish
Prepare noodles following packet directions. Heat oil in pan, stir-fry beef in two batches, set aside and keep warm. Add onion, garlic and ginger, cooking until onion is translucent. Add broccoli, snow peas and water, cooking until vegetables soften. Return beef to pan. Add sauces to beef and vegetables to coat them, allow to bubble and cook through. When done, transfer to bowl and garnish with fresh coriander to serve.
Note: You can substitute beef for lean pork, broccoli and snow peas with any other vegetables you like such as Chinese cabbage, bok choy, sliced carrots, capsicum or mushrooms.