Chef Ray: Maple-Soy Beef with Udon Noodles and Vegetables
This great stir-fry is simple to make and the flavour from the ginger gives it a great zing.
From: Macri, Liz (Dec 2014) 5pm Panic in: Healthy Food Guide
- 400g beef fillet, trimmed, thinly sliced
- 2 tablespoons maple syrup
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon finely grated fresh ginger
- 400g packet udon noodles
- 500g fresh or frozen stir-fry vegetable mix
- 2 tablespoons oyster sauce
- 3 shallots, thinly sliced
- 1 tablespoon sesame seeds
- Combine beef slices, maple syrup, soy sauce and ginger in a medium-sized bowl. Set aside.
- Meanwhile, cook udon noodles following packet directions. Set aside.
- Spray a wok or large, deep frying pan with oil. Set over a high heat. Add beef to wok and stir-fry, in batches, for 2 minutes or until browned all over and cooked to your liking. Set aside.
- Add vegetable mix to wok. Stir-fry for 5 minutes or until tender. Add reserved beef, cooked noodles, oyster sauce and shallots to wok with 1 tablespoon water. Toss.
- Divide stir-fry among serving plates, sprinkle with sesame seeds and serve.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: