Fast Spicy Beef Mie Goreng

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs pak choy
• 100g snow peas
• 300g beef stir-fry
• 150g egg noodles
• 40g nasi goreng paste
• 2g chilli flakes
• 20g roasted peanuts
• 1pcs neutral-flavoured oil
• 2pcs egg
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   BEEF STIR-FRY OPTION Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and slice on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate. Trim the snow peas. Separate the beef stir-fry.
2. Step 2 — Stir-fry beef
   Heat a drizzle of oil in a large deep frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan, reserving the pan.
3. Step 3 — Fry eggs
   While the beef is cooking, heat a drizzle of oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Add vegetables and paste
   Heat the reserved pan over high heat. Add the carrot, pak choy stems, snow peas and nasi goreng paste and cook, stirring, for 2 mins or until the snow peas are tender.
6. Step 6 — Finish stir-fry and serve
   Add the noodles, pak choy leaves, a pinch of chilli flakes*, 1 tbs water and 1 tsp soy sauce to the vegetable mixture and cook, stirring, for 1 min or until combined. Add the beef and any resting juices and toss to combine. Divide the noodle stir-fry and fried eggs among bowls. Scatter with the peanuts to serve.

Allergens

Egg, Soy, Gluten, Wheat, Peanut