Developed by Kevin Dundon of Dunbrody Country House Hotel & Restaurant
Ingredients
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
Chopped coriander |  |
Instructions
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.
Recipe Analysis:
Servings: 4
 | Per 100g | Per serving: 430g |
| Energy (kcal) | 128.0 | 548.0 |
| Protein (g) | 8.7 | 37.3 |
| Carbohydrate (g) | 17.1 | 73.2 |
| Sugars (g) | 1.4 | 5.8 |
| Total Fat (g) | 3.3 | 14.0 |
| Saturated Fat (g) | 0.5 | 2.3 |
| Fibre (g) | 1.7 | 7.2 |
| Salt (g) | 0.8 | 3.4 |