Beef Noodle Stir-fry

SERVES 4 | 15 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

500g beef stir-fry strips

100g vermicelli noodles

1 tsp sesame oil

100g green beans, chopped

1 red capsicum, sliced

½ red onion, sliced

2 carrots, peeled and finely sliced

2 spring onions, chopped

2 Tbsp cashew nuts, chopped

Sauce

¼ cup salt-reduced soy sauce

3 Tbsp sweet chili sauce

1 Tbsp cornflour

2 garlic cloves, minced

1 tsp fresh ginger, crushed or grated

¼ cup water

METHOD

In a small bowl, mix all the stir-fry sauce ingredients until smooth. Set aside.

Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes, then drain and set aside.

Heat a large frying pan or wok over medium-high heat. Add sesame oil, then stir-fry the beef strips for 2–3 minutes until browned. Remove from the pan and set aside.

Add the beans, capsicum, red onion, carrots, and spring onions to the pan with a splash of water. Stir-fry for 3 minutes until tender-crisp.

Return the beef and noodles to the pan. Pour in the stir-fry sauce and toss everything together. Cook for 2 minutes until the sauce thickens and everything is heated through.

Sprinkle the chopped cashews over the top and serve immediately.