Cantonese Beef With Crunchy Noodles
Created by ImPat on July 17, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #32954
Ingredients
- 750 grams beef rump (steak, trimmed and thinly sliced)
- 2 tablespoons (vegetable oi)
- 2 celery stalks, trimmed and thinly sliced
- 150 grams snow peas (trimmed, halved diagonally)
- 1 packet (200 grams) coleslaw mix
- 1 sachet (150 grams) chow mein sauce (Cantonese chow mein recipe base sauce specified)
- 100 gram dry noodles (Chinese Noodles, 1 bag Chang's Crunchy Noodles specified)
- Green spring onions, sliced, to garnish
- Salt. to taste
- Pepper, to taste
How to Make
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Step 1: Combine beef and half the oil in a bowl and season with salt and pepper and then toss well.
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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.
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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.
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Step 4: Return beef to wok with sauce and stir-fry until hot and sauce is boiling.
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Step 5: Serve beef over noodles and garnish with onions.
Nutritional Facts
- 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