Name: Chilli beef and tofu rice noodles
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 1
Cuisine: asian
Ingredients: 100.65 gm oyster sauce; 42.00 gm light soy sauce; 2 garlic cloves, crushed; 2cm piece fresh ginger, finely grated; 1/4 tsp chilli flakes; 150g beef rump steak, thinly sliced; 36.80 gm vegetable oil; 5 green onions, trimmed, cut into 5cm lengths; 2 medium carrots, peeled, cut into matchsticks; 250g packet beansprouts, trimmed; 300g packet silken tofu, cut into 1cm cubes; 20.00 ml sesame oil; Cooked rice noodles, to serve

Chilli beef and tofu rice noodles

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Prep Time:
45 minutes

Cook Time:
5 minutes

Total Time:
50 minutes

Create healthier, veggie-packed and delicious meals by using less meat in your cooking!

Ingredients:

100.65 gm oyster sauce
42.00 gm light soy sauce
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
1/4 tsp chilli flakes
150g beef rump steak, thinly sliced
36.80 gm vegetable oil
5 green onions, trimmed, cut into 5cm lengths
2 medium carrots, peeled, cut into matchsticks
250g packet beansprouts, trimmed
300g packet silken tofu, cut into 1cm cubes
20.00 ml sesame oil
Cooked rice noodles, to serve

Instructions:

Combine oyster sauce, soy sauce, garlic, ginger, and chili in a bowl and whisk together. Add the beef and mix until well coated. Cover with plastic wrap and refrigerate for 30 minutes, if possible.
1. Preheat a wok over high heat and add oil, swirling to coat. 2. Stir-fry the beef for 2 minutes until browned. 3. Add onion and carrot, stir-frying for 2 minutes until carrot is tender. 4. Mix in beansprouts, tofu, and sesame oil, gently stir-frying for 1 minute until heated through.
Garnish noodles with savory beef mixture.

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