29 April 2019

Stir-fried Beef with oyster sauce and rice noodles

Stir Fried Beef with rice noodles

By Monash FODMAP Team

Ingredients: (Serves 2)

  • 200g lean beef
  • 1 Tbsp Oyster sauce, gluten free
  • 1 Tbsp Sesame oil
  • 1 Tbsp Soy sauce, gluten free
  • 2 Tbsp Peanut oil 
  • 4 Spring onions (Green tops only), chopped
  • 1 Carrot, cut length ways and cut into strips
  • 1 Zucchini (Courgette), cut length ways and cut into strips
  • 1/2 Red Capsicum, deseeded and cut into strips
  • 1/2 Packet Rice Noodles
  • 1 Stock cube
  • 2 cups Baby spinach leaves (or 1 small bunch of baby bok choy) 
  • 1/2 bunch Coriander, washed and chopped
  • Sea salt and pepper
Method:

  1. Cut the beef into thick slices cutting against the grain. Place in a bowl and add in the oyster sauce, sesame oil and soy sauce and mix. Leave for 15 minutes.
  2. Heat the peanut oil in a wok or large frying pan over a high heat
  3. Drain the beef from the marinade and reserve leftover marinade. When the oil is just starting to smoke, add the beef to the pan and stir fry for 2 minutes. Remove and set aside.
  4. Wipe the pan with paper towel. Reheat the wok on a high heat and add in a little oil. Quickly add the spring onions, carrot and zucchini, and stir fry for 3 to 4 minutes.
  5. Add in the capsicum, rice noodles and ¼ cup of water with a crushed stock cube and the reserved marinade. Cover for 2 to 3 minutes. 
  6. Remove the lid and add back in the beef to finish cooking for a further 3 to 4 minutes. Add the baby spinach and coriander and mix through.
  7. Season with salt and pepper and serve.

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