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Beef and Chicken Vegetable Stirfry - MARIAN GATES, QLD 'DOB IN A MUM'

  • 6servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, E, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 'Fantastic' brand instant noodle cakes

  2. peanut oil, to fry

  3. 1 cup of cashews

  4. 400g chicken breast, thinly sliced

  5. 400g rump steak, thinly sliced

  6. 1 medium onion, sliced

  7. 4-6 cloves garlic, crushed

  8. 2 large julienne cut carrots

  9. 1 head broccoli, cut into even pieces

  10. 1 red capsicum, sliced

  11. 1 chicken stock cube

  12. cup oyster sauce

  13. 2 tablespoon honey

  14. 2 tablespoon soy sauce

Instructions Jump to Ingredients ↑

  1. Cook noodles in hot water for no longer than two minutes; drain well under cold water; set aside in bowl filled with cold water.

  2. In a little peanut oil over a low flame, stir through the cashews till they begin to change colour. This will only take 30 seconds; set aside.

  3. In a smoking hot wok, place some oil and stir fry chicken; set aside. Repeat with beef until nearly cooked; set aside.

  4. Place onions and garlic in the wok with a little water. Toss the add carrots. Toss and cover with a lid for a minutes. Add broccoli, cover for another minute. Add capsicum and stir-fry with a little oil if needed.

  5. Drain noodles well then add to vegetables and stir-fry till well combined and noodles are heated through. Sprinkle cube all over. Stir-fry.

  6. Return chicken and beef to the wok; add all the sauces and stir-fry until everything is well combined and heated through.

  7. Place in a huge serving bowl. Scatter nuts over the top.

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