Beef stir-fry with hokkien noodles

I think I’ve referred to my weird relationship with stir-fries. I don’t like them, then I make them and think I should do them more often. The kids love them, so really, the answer is right there. This is a WW-inspired number so is low fat and full of greens.

Beef stir-fry with hokkien noodles

  • 2tsp olive oil
  • 1 onion, sliced
  • 1tbs finely grated ginger
  • 1 red chilli, deseeded and chopped
  • 450g beef, sliced thinly
  • 1 bunch Chinese broccoli
  • 1 bunch broccolini, chopped
  • 1/3 cup stock
  • 1/3 cup teriyaki sauce
  • 300g fresh hokkien noodles
  • 2-4 shallots, sliced
  1. Heat 1 tsp of oil in a wok and brown the beef in batches. Do this quickly, it doesn’t need to be cooked through, just seared. Set aside
  2. Heat remaining oil and stir fry the onion, ginger and chilli for a minute or so
  3. Add the vegetables, the stock and sauce
  4. Cover the hokkien noodles in boiling water and set aside for 2-3 minutes (or what packet instructions recommend), drain and separate with a fork
  5. Add to the wok and toss all together
  6. Sprinkle with shallots and serve.