Stir-Fried Noodles with Beef and Sugar Snaps
An oldie but a goodie from a much loved and not available cookbook of Bill Granger’s. I have added to app as an easy, budget conscious and kid friendly family meal.
Available now on the Hipcook app.
Subscribe to my website and follow me on Facebook to see what I am adding to the app.
3 Tbsp oyster sauce
2 Tbsp soy sauce
1 1/2 Tbsp dry sherry
3 Tbsp chicken stock
2 tsp sugar
1 Tbsp light flavoured oil such as canola
400 g (14 oz) beef fillet or rumb, sliced
4 cm (1/2 inch) piece of fresh ginger, julienned or grated
200 g (7 oz) sugar snap peas
250 g (9 oz) fresh egg noddles cooked and drained
Stir together the oyster sauce, soy sauce, sherry, stock and sugar in a small bowl.
Heat a wok or large frying pan over high heat. Add the oil and, when smoking, stir-fry
the beef in two batches, Cooking for 1 minute or until it is sealed and browned. Remove
from the wok and set aside. Stir-fry the ginger and peas for 2 minutes, adding a little
more oil if needed. Add the beef and sauce and cook for 1 minute, until the sauce
has thickened slightly.
Divide the noodles among four bowls and top with the stir-fry. (Or add the noodles to
the wok and mix it all together.) Serves 4 adults or lots of children.
Leave a Comment