Name: Sichuan beef stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram packet fresh rice noodles; 1 tablespoon vegetable oil; 500 gram lean beef mince; 300 gram fresh chunky vegetable mix; 227 gram can sliced bamboo shoots, drained; 2 tablespoon soy sauce; 1/4 cup oyster sauce; 1 tablespoon mild chilli sauce; 2 teaspoon sesame seeds, toasted; 3 green onions, thinly sliced

Ingredients

450 gram packet fresh rice noodles

1 tablespoon vegetable oil

500 gram lean beef mince

300 gram fresh chunky vegetable mix

227 gram can sliced bamboo shoots, drained

2 tablespoon soy sauce

1/4 cup oyster sauce

1 tablespoon mild chilli sauce

2 teaspoon sesame seeds, toasted

3 green onions, thinly sliced

Method

1.Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.

2.Meanwhile, heat a wok or large frying pan over high heat. Add oil: swirl to coat surface. Add mince: cook. stirring to break up lumps, for 5 minutes or until browned.

3.Add vegetable mix and bamboo shoots; stir-fry for 5 minutes or until vegetables soften. Add noodles, combined sauces and 1/4 cup cold water to wok. Stir-fry for 2-3 minutes or until heated.

4.Spoon stir-fry into serving bowls. Sprinkle with sesame seeds and onion. Serve at once.

Microwave noodles on high (100%) for 1-2 minutes to separate strands. We used rice noodles, but egg noodles, such as hokkien, will also work well. Chunky vegetable mix is in the produce section near the chilled lettuce. Use frozen mixed vegetables, if you prefer.
Note

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Ingredients

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