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Ingredientes
- 400g rump beef steak
- 300g spring greens
- 150g chestnut mushrooms
- 2½ cm piece fresh ginger
- From the storecupboard:
- 3 tablespoons vegetable oil
- 4 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 3-4 nests of noodles, depending on appetite
Direcciones
- MIX: Mix the oyster sauce and soy sauce together and set aside.
- SLICE: Rinse the meat under the tap and pat dry with kitchen paper. Slice the steak thinly into ½ cm pieces.
- PREP: Wash the greens thoroughly and slice them. Wipe clean and slice the mushrooms. Peel and finely chop the ginger.
- FRY: Heat a wok or frying pan. When hot, add 2 tablespoons of oil and stir-fry the meat until browned all over. You may need to do this in two batches, adding a little more oil. Remove the meat and wipe the pan or wok clean.
- NOODLES: Cook noodles according to packet instructions.
- STIR: Add 1 tablespoon of oil to the wok or pan and stir-fry the ginger for 1 minute.
- Add the spring greens and mushrooms. Cook for 3 minutes, stirring often.
- Add the steak pieces and mixed sauces. Continue cooking for another 3 to 4 minutes until the sauce has thickened a little and everything is warmed through.
- MIX: Drain the noodles in the sieve and toss them into the meat and vegetables. Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 93 | 64% |
| Total Fat 10.53g | 13% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 956mg | 40% |
| Potassium 353mg | 10% |
| Total Carbs 10.97g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.95g | 1% |
| Protein 3.38g | 5% |
