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Ingredients

250g cooked Hokkien egg noodles
1 medium brown onion, diced
1 teaspoon ginger, peeled and grated
1/2 head broccoli, cut into florets
100g snow peas, ends and strings removed
1/2 tablespoon reduced-salt soy sauce
400g rump steak, sliced
2 teaspoons oil
2 tablespoons water
1 tablespoon oyster sauce
2 cloves garlic, crushed
1 teaspoon cornflour
1 teaspoon chilli sauce

*Products available with the Heart Foundation Tick


Method

Prepare noodles following packet directions. Heat oil in pan, stir-fry beef in two batches, set aside and keep warm. Add onion, garlic and ginger, cooking until onion is translucent. Add broccoli, snow peas and water, cooking until vegetables soften. Return beef to pan. In a small bowl combine water, cornflour and sauces. Stir through beef and vegetables and allow to bubble and thicken.

Variation

Substitute 400g lean pork leg steak for beef. Replace broccoli and snow peas with other vegetables, eg: Chinese cabbage, bok choy and sliced carrots.


Nutrients Per Serve

Energy 1773kJ
Total Fat 11.79g
Saturated Fat 4.20g
Protein 38.95g
Fibre 5.35g
Sodium 493.83mg

 

Serves 4
Preparation Time 15 minutes
Cooking Time 10
 

This recipe has been sourced from the Healthy Kids website.
Please visit www.healthykids.nsw.gov.au for more healthy kid-friendly recipes.

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