The secret to a successful stir-fry? Sticky beef, oodles of noodles and ready in under 30 minutes!
The ingredient of Sticky plum beef stir-fry
- 200g dried pad Thai rice noodles
- 1/2 cup plum sauce
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon Chinese five-spice powder
- 2 tablespoons vegetable oil
- 600g beef rump steak, trimmed, thinly sliced
- 1 bunch gai lan, stems and leaves separated, roughly chopped
- 1 carrot, peeled into ribbons
- 150g sugar snap peas, trimmed
- 3 green onions, thickly sliced diagonally
- 2 tablespoons flaked almonds, toasted
The instruction how to make Sticky plum beef stir-fry
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain.
- Meanwhile, combine the plum sauce, soy sauce, lemon juice and five-spice powder in a small bowl.
- Heat a wok over high heat. Add 1/2 the oil. Swirl to coat. Stir-fry 1/2 the beef for 1 to 2 minutes or until browned. Transfer to a heatproof bowl. Repeat with remaining beef.
- Add remaining oil to wok. Swirl to coat. Stir-fry gai lan stems, carrot and peas for 2 minutes or until almost tender. Add gai lan leaves. Stir-fry for 1 minute or until just wilted.
- Return beef and resting juices to wok with sauce mixture, noodles and 1/2 the onion. Stir-fry for 1 to 2 minutes or until heated through. Serve sprinkled with almonds and remaining onion.
Nutritions of Sticky plum beef stir-fryfatContent: 604.192 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 63.2 grams carbohydrates
cholesterolContent: 38.1 grams protein
sodiumContent: 93 milligrams cholesterol