Cantonese Beef With Crunchy Noodles
Recipe: #32954
July 17, 2019
Categories: Dinner, Lunch, Beef, Steak, Vegetables, Celery, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
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 by Step Method
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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