Beef And Hokkien Noodle Stir Fry

Stir-fry is a perennial favourite - its immediate rushed cooking, inexpensive and tasty.

The ingredient of Beef And Hokkien Noodle Stir Fry

• 750g beef rump steak trimmed cut into 1cm thick slices
• 1 3 cup shao hsing chinese cooking wine see note or sweet sherry
• 600g lively hokkien noodles
• 1 4 cup peanut oil
• 230g can water chestnuts drained thickly sliced
• 1 tsp sesame oil
• 6 green onions cut into 6cm lengths
• 2 garlic cloves finely chopped
• 1 2 cup oyster sauce
• 1 4 cup massel chicken style liquid stock

The Instruction of beef and hokkien noodle stir fry

• adjoin beef and wine or sherry in a large glass or ceramic dish stand for 10 minutes
• meanwhile place noodles in a large heatproof bowl cover once boiling water stand for 2 to 3 minutes or until noodles soften drain separate noodles taking into consideration a fork set aside
• heat 1 tablespoon of peanut oil in a wok more than high heat amass half the beef stir fry for 2 to 3 minutes or until browned sever to a plate repeat with oil and remaining beef
• heat enduring surviving peanut oil in wok accumulate chestnuts sesame oil green onions and garlic stir fry for 1 minute return beef to wok build up oyster sauce accrual and noodles stir fry for 1 to 2 minutes or until warmed through divide in the middle of bowls and serve

Nutritions of Beef And Hokkien Noodle Stir Fry

calories: 672 785 calories
calories: 28 grams fat
calories: 7 grams saturated fat
calories: 49 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 49 grams protein
calories: 116 milligrams cholesterol
calories: 1851 milligrams sodium
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calories: nutritioninformation