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Donna Hay's oodles of noodles super greens stir-fry
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1 bunch Tenderstem broccoli (200g)
200g sugar snap
peas or mangetout (crunchy fresh!)
350g beef fillet or rump steak
1 tablespoon light-flavoured extra virgin olive oil
250g fresh Singapore-style noodles (or your favourite noodles)
100g baby spinach leaves
2 tablespoons chopped toasted cashews or sesame seeds
60ml oyster sauce
80ml water or beef stock
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon cornflour
1. Using a sharp knife, trim and discard 2cm from the ends of the broccoli. Slice any thicker stalks in half lengthways, then cut them all in half crossways. Trim the ends from the peas.
2. Thinly slice the beef (across the grain). Place the beef strips in a medium bowl and add half the oil, tossing to coat using tongs.
3. To make the stir-fry sauce, place the oyster sauce, water, soy, maple and cornflour in a small bowl and mix with a fork to combine and dissolve.
4. Heat a large deep-sided non-stick frying pan or wok over high heat. Add the beef (it should sizzle straight away) and cook, stirring with tongs or a spatula, for 1-2 minutes or until browned all over. Using tongs, transfer the beef to a clean plate.
5. Heat the remaining oil in the pan. Add the broccoli and cook, stirring with a spatula, for 2 minutes. Add the peas and cook, stirring, for 30 seconds or until they’re bright green.
6. Add the stir-fry sauce and noodles and toss to combine with tongs. Return the beef (and any juices) to the pan and cook, stirring, for 2 minutes or until everything is super hot. Remove the pan from the heat and add the spinach. Toss to combine (the spinach will wilt with the heat) and divide the stir-fry between bowls. Sprinkle with the cashews to serve.
This recipe was first published in May 2018.