Serves:4
Preparation time:30 minutes
Marinating time:2+ hours
Difficulty:Easy
Ingredients:
- 500g beef-rump, sirloin or topside, fat removed, thinly sliced, or best quality beef mince
- 100g or half a packet of Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
- 2 tbsp. neutral oil
- 2 cloves garlic, minced
- 1 bird’s eye chilli, seeds removed, finely sliced
- 6 button mushrooms, halved or quartered
- ½ carrot cut into thin diagonal slices
- 1 small onion, sliced
- 2 bok choy, quartered
- 3 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 1 tsp. Chang's Pure Sesame Oil
Marinade:
- 1 tsp. cornflour
- 1 tsp. Chang's Pure Sesame Oil
- 1 tbsp. chilli sauce
- 2 cloves garlic, minced
- 1 tbsp. grated ginger
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
Method:
- Marinate the beef in the cornflour, sesame oil, chilli sauce, garlic, ginger and soy for 2-4 hours, covered in the fridge.
- Rinse the noodles under cold water, and drain.
- Heat one tablespoon of oil in a wok and sear the meat quickly. Remove from the wok and reserve. Add the remaining oil and the vegetables, cooking for a minute. Add the noodles and cook for one minute more before adding the beef, soy, sugar, vinegar and sesame oil.
