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Beef and Glass Noodle Stir Fry Recipe

   
 

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     Beef and Glass Noodle Stir Fry

Category   Breakfast - Brunch
Sub Category   None
Preptime   20 minutes

Ingredients
200g glass noodles
2 teaspoon peanut oil
2 teaspoon ginger, minced
2 cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon caster sugar
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
 
150g shitake mushrooms, sliced
1 bunch choy sum, washed and trimmed
1 large carrot, peeled and sliced into strips
1 white onion, cut into thin wedges
500g rump steak, thinly sliced across the grain

Instructions
Place the glass noodles in a heatproof bowl and cover with boiling water. Give the noodles a stir to ensure they are all submerged. Allow the noodles to soften for 5 minutes and then drain off the water. Cover the noodles.
Combine the soy sauce, lemon juice and sugar in a small bowl and stir until the sugar dissolves. Set side.
Heat a wok on high and add half the peanut oil. Once it starts smoking, add the beef strips turn contstantly until browned - you may want to do this in two batches. Remove the beef from the wok.
Add the rest of the oil to the wok and once hot, add the onion, garlic and ginger. Stir for two minutes and then add the beef back into the wok. Cook for another two minutes before adding the vegetables and the sauce. Toss the ingredients in the wok for another two minutes and then take off the heat. Add the noodles into the wok and stir through to combine. Serve immediately.


Originally Submitted
5/21/2011





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