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
- 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
- Heat remaining oil and stir fry the onion, ginger and chilli for a minute or so
- Add the vegetables, the stock and sauce
- 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
- Add to the wok and toss all together
- Sprinkle with shallots and serve.