Satay beef and noodle stir-fry

Young and old will love this flavoursome and varied take on a midweek meal.

The ingredient of Satay beef and noodle stir-fry

1. 1/2 x 250g packet dried long-life noodles
2. 1 tablespoon canola oil
3. 450g beef stir-fry strips
4. 1 small red onion, cut into thin wedges
5. 1 red capsicum, thinly sliced
6. 1 carrot, peeled, cut into matchsticks
7. 1/2 cup beansprouts, trimmed
8. 3 green onions, cut into 4cm lengths
9. 1/3 cup unsalted roasted peanuts, chopped
10. 1 1/2 cups shredded iceberg lettuce
11. 1/4 cup reduced-fat crunchy peanut butter
12. 1/3 cup reduced-fat coconut milk
13. 2 tablespoons sweet chilli sauce

The instruction how to make Satay beef and noodle stir-fry

1. Make satay sauce Combine peanut butter, coconut milk, sweet chilli sauce and 2 tablespoons cold water in a bowl.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
3. Heat a wok over high heat. Add half the oil. Swirl to coat. Add beef. Stir-fry for 4 to 5 minutes or until browned. Transfer to a bowl.
4. Add remaining oil to wok. Swirl to coat. Add red onion, capsicum and carrot. Stir-fry for 5 to 7 minutes or until vegetables are tender. Return beef and juices to wok. Add noodles and satay sauce. Stir-fry for 2 to 3 minutes or until heated through. Add beansprouts, green onion, peanuts and lettuce. Toss to combine. Serve.

Nutritions of Satay beef and noodle stir-fry

fatContent: 538.945 calories
saturatedFatContent: 21.9 grams fat
carbohydrateContent: 4.7 grams saturated fat
sugarContent: 40.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent: 61 milligrams cholesterol