Developed by Kevin Dundon of Dunbrody Country House Hotel & Restaurant
1 teaspoon vegetable oil
400g beef steak, thinly sliced
1 red pepper, thinly sliced
4 tablespoon dark soy sauce
600ml beef stock
100g peas, fresh or frozen
375g egg noodles
1 tablespoon lime juice
Cook the noodles as per pack instructions and set aside.
Heat the oil in a wok over a high heat and add the beef. Sear for 2 minutes.
Add the sliced pepper and cook for a further 3 minutes, then add the peas.
Add the stock and continue stirring for 2 – 3 minutes.
Add the noodles to the pan, and stir to combine.
Add the dark soy sauce and sprinkle with lime juice.
Per serving: 430g
|Total Fat (g)|
|Saturated Fat (g)|