Honeyed carrot, beef & noodle stir-fry
Prep 20 mins | Cook 20 mins | Serves 4
500g fresh udon or hokkien noodles
1⁄4 cup honey
2 tbs salt reduced soy sauce
1⁄4 cup oyster sauce
2 tbs peanut oil
500g beef rump steak, trimmed and cut into thin strips across the grain
1 bunch baby (Dutch) carrots*, trimmed
2 green onions, trimmed and thinly sliced
100g small snow peas
150g baby spinach leaves
*Choose small even-sized carrots for this recipe.
Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2-3 minutes until just tender. Drain, separate noodles and set aside.
Step 2 Meanwhile, combine honey, soy sauce and oyster sauce in a jug. Set aside. Heat a wok over high heat. Swirl 1 tbs oil around wok, add half the beef and cook, tossing often, for 2–3 minutes until evenly browned. Transfer to a plate and repeat using 1 tbs oil and remaining beef.
Step 3 Add remaining oil to wok and heat until hot. Add carrots and cook, tossing often, for 3–4 minutes until just softening. Add green onions and snow peas and stir-fry for 2 minutes. Add spinach, sauce mixture, beef and noodles. Stir-fry until spinach just wilts. Spoon into serving bowls and serve.
Good for you ... Dutch Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.