Thursday, May 21, 2020
The secret to a successful stir-fry? Sticky beef, oodles of noodles and ready in under 30 minutes!
The ingredient of Sticky Plum Beef Stir Fry
- 200g dried pad thai rice noodles
- 1 2 cup plum sauce
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 4 teaspoon chinese five spice powder
- 2 tablespoons vegetable oil
- 600g beef rump steak trimmed thinly sliced
- 1 bunch gai lan stems and leaves separated roughly chopped
- 1 carrot peeled into ribbons
- 150g sugar snap peas trimmed
- 3 green onions thickly sliced diagonally
- 2 tablespoons flaked almonds toasted
The Instruction of sticky plum beef stir fry
- place noodles in a heatproof bowl cover with boiling water stand for 4 to 5 minutes or until tender using a fork separate noodles drain rinse under cold water drain
- meanwhile combine the plum sauce soy sauce lemon juice and five spice powder in a small bowl
- heat a wok over high heat add 1 2 the oil swirl to coat stir fry 1 2 the beef for 1 to 2 minutes or until browned transfer to a heatproof bowl repeat with remaining beef
- add remaining oil to wok swirl to coat stir fry gai lan stems carrot and peas for 2 minutes or until almost tender add gai lan leaves stir fry for 1 minute or until just wilted
- return beef and resting juices to wok with sauce mixture noodles and 1 2 the onion stir fry for 1 to 2 minutes or until heated through serve sprinkled with almonds and remaining onion
Nutritions of Sticky Plum Beef Stir Fry
calories: 604 192 caloriescalories: 21 grams fat
calories: 4 grams saturated fat
calories: 63 2 grams carbohydrates
calories: n a
calories: n a
calories: 38 1 grams protein
calories: 93 milligrams cholesterol
calories: 876 milligrams sodium
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