For tonight's dinner, I've used a recipe from the latest Better Homes and Gardens magazine (November 2013 ed.). Sorry the picture isn't great, it's the best one I took, the rest were blurred.
I can't wait to make this recipe again, it's so good! And healthy too! You could also adapt this and use chicken, or even tofu if you wanted to make it vegetarian. I have doubled the sauce recipe, because I like a lot of marinade. Also, I added broccoli. You could probably add whatever vegetables you wanted to.
Ingredients:
1/2 cup pure/soft icing sugar
1/2 cup gluten free soy sauce
1 teaspoon of Chinese five spice
Vegetable Oil
500g beef stir-fry strips
1 teaspoon of minced ginger
2 teaspoons of minced garlic
1 cup of sliced spring onion (they used brown onion, it's up to you)
200g sliced Swiss Brown mushrooms
150g sugar snap peas
2 cups of frozen broccoli/fresh
1/2 cup of chopped coriander leaves
2 packets of wok-ready rice noodles
Combine icing sugar, soy sauce and five spice in a bowl and stir until the icing sugar is dissolved.
Heat 2 tablespoons of oil in a large frying pan on high heat.
Cook the meat in 2 batches, for about 2 minutes, then transfer to a plate.
Add ginger, garlic, onion, mushrooms and broccoli and stir fry for about 2 minutes. Then add sugar snaps and continue to cook for 2 minutes.
Return beef to pan and add sauce. Cook for 2 minutes, then serve on noodles, sprinkled with coriander leaves.
I can't wait to make this recipe again, it's so good! And healthy too! You could also adapt this and use chicken, or even tofu if you wanted to make it vegetarian. I have doubled the sauce recipe, because I like a lot of marinade. Also, I added broccoli. You could probably add whatever vegetables you wanted to.
Ingredients:
1/2 cup pure/soft icing sugar
1/2 cup gluten free soy sauce
1 teaspoon of Chinese five spice
Vegetable Oil
500g beef stir-fry strips
1 teaspoon of minced ginger
2 teaspoons of minced garlic
1 cup of sliced spring onion (they used brown onion, it's up to you)
200g sliced Swiss Brown mushrooms
150g sugar snap peas
2 cups of frozen broccoli/fresh
1/2 cup of chopped coriander leaves
2 packets of wok-ready rice noodles
Combine icing sugar, soy sauce and five spice in a bowl and stir until the icing sugar is dissolved.
Heat 2 tablespoons of oil in a large frying pan on high heat.
Cook the meat in 2 batches, for about 2 minutes, then transfer to a plate.
Add ginger, garlic, onion, mushrooms and broccoli and stir fry for about 2 minutes. Then add sugar snaps and continue to cook for 2 minutes.
Return beef to pan and add sauce. Cook for 2 minutes, then serve on noodles, sprinkled with coriander leaves.
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