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Ingredients
- 1 kg beef, rump
- 3 Tbsp. Soy Sauce
- 1 tsp sugar (caster)
- 1 tsp garlic, crushed
- 1/2 Tbsp. chilli sauce
- 1 Tbsp. sherry, dry
- 3 x onions, medium
- 1 x red capsicum
- 125 gm mushrooms
- 3 stk celery
- 250 gm chinese egg noodles
- 125 gm bean shoots
- 2 Tbsp. vegetable oil
- 1 tsp sugar (caster)
- 2 c. chicken stock
- 2 tsp cornflour
- 1 Tbsp. soy sauce
Directions
- Remove all fat from the meat. Cut the meat into very thin strips approximately 4cm x 0.5cm.
- Place meat into a bowl, add in soy sauce, sugar, garlic, chilli sauce and sherry. Mix well. Allow to stand for 1 hour.
- Peel the onions, cut into wedges and separate the layers of onion.
- Cut red capsicum into strips.
- Slice mushrooms. Slice celery diagonally.
- Cook egg noodles plenty of boiling salted water till noodles are tender. Drain well.
- Heat 1 Tbsp. oil in a heavy pan or possibly wok. Add in liquid removed noodles and 1 Tbsp. soy sauce. Toss for 2 min. Remove from pan and keep hot.
- Heat 1/2 remaining oil in wok, when very warm add in the beef and saute/fry quickly for 2 min. Remove from pan. Cook meat in batches to keep heat in the wok.
- Heat remaining oil in pan, add in the onion and saute/fry for 1 minute. Add in other vegies, toss for 2 min. Return meat to the wok.
- Combine ingredients for the sauce, add in to the meat, toss till sauce is boiling.
- Place noodles on to a serving plate and top with meat mix.
- Serve with stirfry vegetables.
- You can also use beef fillet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 4 servings | |
| Calories 892 | |
| Calories from Fat 427 | 48% |
| Total Fat 47.71g | 60% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.21g | |
| Cholesterol 198mg | 66% |
| Sodium 1267mg | 53% |
| Potassium 1241mg | 35% |
| Total Carbs 58.68g | 16% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.98g | 5% |
| Protein 54.25g | 87% |
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