Beef Noodle Stir Fry

Name: Beef Noodle Stir Fry
Prep time: PT15.00M
Cook time: PT15.00M
Total time: PT30.00M
Yield: 4.00
Ingredients: 3 cups (750mL) Water; 2 pkts Maggi 2 Minute Noodles Oriental Flavour; 2 tsp vegetable oil; 400g rump steak; thinly sliced; 1 medium (150g) Onion sliced; 2 medium (240g) Carrots; cut into strips; 2 cups (160g) Cabbage; shredded; 2 cups (160g) Broccoli Florets; 2 tbsp Sweet Chilli Sauce; 1 tsp ginger puree; 1 tsp garlic puree; 1 tbsp corn flour; 2 tbsp water extra

30 Min

Easy

The key to success is keeping the noodles wet, this will stop them sticking and breaking up while stir frying.

Ingredients

4 portions

3 cups

Water

2 pkts

Maggi 2 Minute Noodles Oriental

2 tsps

Vegetable Oil

400 g

Beef rump, thinly sliced

Medium (150g) onion, sliced

Carrot, cut into thin strips

2 cups

Cabbage

2 cups

Broccoli Florets

2 tbsps

Sweet Chilli Sauce

1 tsp

Ginger Puree

1 tsp

Garlic Puree

1 tbsp

Corn Flour

2 tbsps

water extra

Copy

Nutrition Value

Fats

13.48 g

Protein

26.83 g

Carbohydrates

28.83 g

Energy

364.59 kcal

Information per serving

step 1

2 Min

Bring water to the boil in a medium saucepan. Break the MAGGI 2 Minute Noodles into the water with the contents of the flavour sachets. Cook for 2 minutes, drain, reserving 1 1/2 cups liquid; set aside.

Step 2

10 Min

Heat frying pan; add steak, cook 2 minutes, add onion and carrots, cook 3 minutes. Add reserved liquid and bring to the boil. Add cabbage, broccoli, sweet chilli Sauce, ginger and garlic, cook 1 minute.