Categories: beef, low carb

Ingredients

• 4 green onions
• 1 med green capsicum (200g)
• 3t peanut or vegetable oil
• 600g rump steak trimmed & thinly sliced across grain
• 3cm fresh ginger, chopped finely
• 2 cloves garlic, chopped finely
• 2t cornflour
• 2T soy sauce
• 1/3c (80ml) black bean sauce
• 2T hot chilli sauce
• 1/2c (60ml) water
• 450g packet hokkien noodles
• Bok Choy - steamed

Directions

1. Chop green onion into 3cm lengths

2. Thinly slice capsicum

3. Place noodles in a bowl, cover with war water and stir to separate

4. Drain noodles

5. Put 1t oil in a wok/large pan over high heat

6. Stir fry beef in separate lots to avoid stewing – Remove and keep warm

7. Reduce heat to medium

8. Stir fry ginger & garlic briefly

9. Add onion & capsicum, stir fry 1 min

10. Stir cornflour & soy sauce in a small bowl

11. Return beef, sauces cornflour mix & water to wok, stir fry til it reheats & sauce thickens

12. Add noodles & stir fry 1 min or until hot

13. Serve immediately with steamed bok chou

14. Per Serve:

15. 16g fat

16. 1905 Kj

17. 19g carb

18. 55g protein

19. 3g fibre

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