Quick & Easy

Cantonese beef stir-fry

Cantonese beef stir-fry



1.Rinse noodles under hot running water, drain. Transfer to large bowl, separate noodles with fork.
2.Heat half of the oil in wok, stir-fry beef, in batches, until browned all over.
3.Heat remaining oil in wok, cook rind, ginger and garlic, stirring, until fragrant. Add broccoli and capsicum, cook, stirring, until just tender.
4.Blend cornflour and stock in small bowl, add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil, reduce heat. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage, cook, stirring, until cabbage just wilts.

Hokkien or fresh wheat noodles can be used in place of fresh rice noodles ­ but be sure to check the manufacturer’s instructions regarding their preparation.


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