Wok Chilli Beef with Egg Noodles
This speedy supper will be ready and on the table in less that 15 minutes from start to finish. Plus, it's packed full of vegetables.
4 people
8 minutes
5 minutes
Ingredients
- 200 g Broccoli florets
- 400 g Egg Noodles
- 2 cloves Garlic chopped
- 100 g Green Beans chopped
- 200 g Mushrooms sliced
- 4 tbsp Oyster Sauce soy sauce or tamari
- 2 tbsp Rapeseed Oil
- 1 - Red Chilli deseeded and finely chopped
- 450 g SuperValu Beef cut into very thin strips
- 1 - SuperValu Carrot finely sliced
- 4 tbsp Water
Method
- Cook the egg noodles as per the packet instructions. Drain and set aside.
- Warm the oil in a large wok set over a high heat, then add the garlic and chilli and cook for 30 seconds. Add the sliced beef and stir-fry quickly until the meat is browned all over. Next, add the broccoli, mushrooms, green beans and carrot and cook for about 2 minutes. Add the oyster sauce and water and cover with a lid. Cook for 2 minutes, shaking the pan once or twice, then remove from the heat.
- Stir in the cooked egg noodles and shake the wok to combine all the flavours. Serve immediately.
