ONE POT ASIAN BEEF, VEGGIES & NOODLES

Serves 4

Ready in 30 minutes

Ingredients:

• 1-2 tablespoons canola or peanut oil

• 400g beef strips

• 1 brown onion, chopped into thick slices

• 3 cloves garlic, finely chopped

• 2 carrots, cut into thin strips or julienned

• 1-2 cups snow peas, washed and trimmed

• 2 cups green cabbage, roughly chopped

• 4 bundles thin egg noodles (dried)

• 4 spring onion, finely sliced

• 2 cups water (for cooking noodles)

Sauce:

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon brown sugar

• 1 tablespoon Shaoxing wine or Chinese cooking wine

• 1/2 tablespoon sriracha sauce (for mild heat) (use more if you like spicier)

• 1 teaspoons cornflour

Method:

1. In a small bowl, mix together soy sauce, oyster sauce, brown sugar, Shaoxing wine, sriracha sauce, and cornflour. Set aside.

2. Heat oil in a large pan or skillet over HIGH heat. Add beef strips in batches to the pan and cook until browned on all sides, about 2 minutes each side. Remove beef from the pan and set aside.

3. In the same pan, add a bit more oil if needed, then add chopped onion and garlic. Sauté until fragrant, about 2 minutes. Add carrots, snow peas, and cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp. Pour half the prepared sauce over the vegetables in the pan. Stir through and let it bubble.

4. Then pour in the 2 cups of water to the pan. Add the four bundles of noodles to the pan and get them underneath the water as best you can. Bring to the boil and place a lid partially over the pan. Cook for approx. 3-4 minutes, until the noodles start to cook, absorb the water and can be pulled apart with tongs. Turn the heat up really high if the water isn’t evaporating.

5. Once the water has evaporated, add the remaining sauce and beef back to the pan and toss everything through over high heat. Garnish with spring onion and serve.