Ginger Beef With Cashews & Noodles
Recipe: #31007
November 28, 2018
Categories: Beans, Steak, Peppers, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (398.3 g)
- Calories 969.5
- Total Fat - 30 g
- Saturated Fat - 7.3 g
- Cholesterol - 78.8 mg
- Sodium - 1807.1 mg
- Total Carbohydrate - 136.9 g
- Dietary Fiber - 7.4 g
- Sugars - 12.3 g
- Protein - 38.7 g
- Calcium - 82.4 mg
- Iron - 4.5 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Combine beef with half the sauce and half the oil in a medium bowl.
Step 2
Blend cornflour with water in a small jug and stir in remaining sauce, honey and ginger.
Step 3
Prepare noodles according to packet directions and drain.
Step 4
Heat a large wok over a very high heat and add beef in two batches and stir-fry for about 2 minutes, or until browned and then remove.
Step 5
Heat remaining oil in same hot wok and add capsicum and beans and stir-fry for about 2 minutes, or until almost tender and then add sauce mixture to wok with beef, noodles and cashews and stir-fry for 1 to 2 minutes, or until hot and then stir in spring onions.
Tips
No special items needed.