December 04, 2018
Dinner, Main Dish, Beef,
Ground Beef, Vegetables, Carrot, Onions, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, No Eggs more
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"From our weekday newspaper The West Australian. Times are estimated."
Place noodles in a large heatproof bowl and cover with boiling water and stand for 5 minutes, or until tender and then separate with a fork and then drain and then rinse under cold water and drain once again.
Meanwhile, heat half the oil in a large wok over a high heat and add beef in two batches and stir-fry for about 3 minutes, or until changed in colour and then remove.
Heat remaining oil in same hot wok and add onion and carrot and stir-fry until soft and then add mushrooms and curry powder and stir-fry for about 1 to 2 minutes, or until mushrooms are tender.
Return beef to wok with frozen peas and combined stock and sauces and stir-fry for about 1 to 2 minutes, or until peas are tender and sauce is boiling and then add noodles and wombok and stir-fry for 1 minute or until wombok is wilted and then serve.
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