Cantonese Beef With Crunchy Noodles

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (358.1 g)
  • Calories 672.8
  • Total Fat - 29.2 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 143.2 mg
  • Sodium - 492.7 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 3.7 g
  • Sugars - 1.9 g
  • Protein - 47.6 g
  • Calcium - 76.1 mg
  • Iron - 4.7 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 1.5 mg

Step 1

Combine beef and half the oil in a bowl and season with salt and pepper and then toss well.

Step 2

Heat a large, non-stick wok over a high heat and add beef in three batches and stir-fry for about 2 minutes, or until just cooked. Remove.

Step 3

Heat remaining oil in same hot wok and add celery and snow peas and stir-fry for 1 minute and then add coleslaw and stir-fry for a further 1 minute.

Step 4

Return beef to wok with sauce and stir-fry until hot and sauce is boiling.

Step 5

Serve beef over noodles and garnish with onions.

Tips & Variations


No special items needed.

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