Beef and noodle stir-fry with oyster sauce

For a healthy weeknight meal, you can rely on this stir-fry with beef, noodles and lots of vegetables.

• 1 tablespoon mild chilli sauce
• 1/4 cup (60ml) Chinese rice wine (shaohsing), or dry sherry
• 1/4 cup (60ml) Chang's Oyster Sauce
• 2 tablespoons light soy sauce
• 2 teaspoons cornflour
• 2 tablespoons peanut oil
• 500g beef fillet, thinly sliced
• 2 garlic cloves, crushed
• 2cm piece ginger, finely chopped
• 1 small red chilli, finely chopped
• 1 small carrot, cut into thin batons
• 6 fresh baby corn, halved lengthways
• 200g Chinese broccoli (gai lan), finely chopped
• 250g Chang's Thai-style Rice Noodles
• 1 tablespoon brown sugar

Energy 3533kJ	Fat saturated 11.00g
Fat Total 34.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 81.00g	Dietary Fibre 5.00g
Protein 47.00g	Cholesterol 97.00mg
Sodium 2098.18mg

All nutrition values are per serve.

1. Step 1

   Place noodles in a heatproof bowl and cover with warm water. Leave for 1 minute, then drain and separate noodles with a fork.

2. Step 2

   Place sugar, chilli sauce, wine or sherry, and oyster and soy sauces in a bowl. Combine cornflour with 2 tablespoons of water, stir until smooth. Add to sauces and set aside.

3. Step 3

   Heat half the oil in a wok over high heat. Add beef in batches and stir-fry until well browned. Remove and set aside.

4. Step 4

   Heat remaining oil in wok, add garlic, ginger, chilli, carrot and corn. Stir-fry for 1 minute, then return beef to wok with Chinese broccoli and noodles.

5. Step 5

   Add sauce, then stir-fry until everything is heated through and sauce has thickened. Serve in bowls.