Chinese Beef Stir-Fry
with Sichuan Sauce & Peanuts
- Sesame
- Soy
Ingredients
Beef Strips
Ginger
Capsicum
1 packet
Crushed Peanuts
1 sachet
Coriander
1 packet
Green beans
1 packet
Udon Noodles
1 packet
Feta Cheese
1 packet
Baby Spinach Leaves
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1
Radish
Nutrition Values
Cooking Steps
Bring a large saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the Sichuan garlic paste, soy sauce, brown sugar and rice wine vinegar.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it brown and stay tender.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Add the garlic and Asian greens and cook until just wilted, 1 minute.
Add the udon noodles to the pan and pour in the Sichuan sauce mixture. Cook, tossing, until thickened slightly and well coated, 1 minute. Return the beef to the pan along with the roasted peanuts and toss to combine.
Divide the Chinese beef stir-fry between bowls and garnish with the coriander.
