This iron rich meal is a fantastic choice if your energy levels are slumping a little, with crisp and fresh green vegetables and lean beef.
With all the flavours we adore- ginger, garlic, peanut oil, and chilli, this is sure to be a winner at the dinner table.
Cooks in minutes in the wok, easy prep, and is great as leftovers for lunch the next day.
Cal Carbs Sugar Fat Sat fat Protein Fibre
332 18.95 5.7 13.3 3.5 31.6 9.3
2 teaspoons cornflour
1 tablespoon soy sauce
1 tablespoon black bean sauce
1 tablespoon hot chilli sauce
1/4 cup chicken stock
1 1/2 tablespoons peanut oil
500g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 cup of green beans.
10 broccoli florets, halved
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
3 spring onions, chopped
150g packet soba noodles
1: Whisk cornflour and soy sauce together until combined and smooth, then stir in chilli sauce, black bean sauce, and chicken stock.
2: Heat up a wok over medium-high heat, and pour in 1 tablespoon of peanut oil, coating the pan. Divide beef into 4, and cook each batch for 1-2 minutes until browned, removing from the pan and placing aside after each batch.
3: Add soba noodles to a pot of boiling water and cook for a few minutes until soft. Drain, and rinse with cold water. Set aside.
4: Add remaining ½ tablespoon oil to the wok, and heat. Stir fry the onion for 2 mins until soft, and then add green beans and broccoli. Add brown onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 3 to 4 minutes or until vegetables are just tender.
5: Return beef and juices to wok with the vegetables, then pour in sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add spring onion and soba noodles and cook for 1-2 mins, tossing to combine.