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Beef and crunchy veg stir-fry with oyster sauce
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210g pack baby corn and sugar snap peas
1½ tbsp sunflower oil
300g essential Waitrose British beef escalopes, sliced into thin strips
1 essential Waitrose onion, sliced
1 garlic clove, sliced
½ red chilli, deseeded and chopped
4 tbsp Cooks’ Ingredients oyster sauce
300g pack free range egg noodles
1. Cut the baby corn and sugar snaps lengthways on the diagonal and set aside. Heat a wok over a high heat until smoking, then pour in the oil and add the beef. Stir-fry for 2 minutes, then tip onto a plate.
2. Add the onion, garlic and chilli to the wok and stir-fry for 1 minute, then tip in the sliced baby corn and sugar snaps. Add a splash of water and cook for 1 minute.
3. Pour in the oyster sauce and 100ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, and the egg noodles. Heat through and serve immediately.
Typical values per serving:
This recipe was first published in June 2011.