Speedy beef and noodle stir-fry

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4 serves

10 m

15 m

Ingredients

400 g packet wholegrain wok-ready noodles
2 tablespoons no added salt tomato paste
1½ tablespoons salt reduced soy sauce
1 tablespoon brown sugar
1 tablespoon sunflower oil
500 g lean beef mince
2 cloves garlic, crushed
400 g packet fresh stir-fry vegetables
1 bunch baby bok choy, stems sliced, leaves coarsely chopped

Method

Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.

Step 2

Place tomato paste, soy sauce and sugar in a small bowl. Stir in ¼ cup hot water.

Step 3

Heat oil in a large, non-stick wok or frying pan over a high heat. Add mince and garlic. Stir-fry about 8 minutes, breaking up mince, until well browned.

Step 4

Add stir-fry vegetables, bok choy stems and 2 tablespoons water. Stir-fry 3-4 minutes, until vegetables are just tender.

Step 5

Add noodles, bok choy leaves and sauce mixture. Toss over heat for 1-2 minutes until sauce coats noodles and mixture is hot.

Tips

A range of wok ready noodles and packaged stir-fry vegetables are available from major supermarkets. Check noodle labels and choose the brand lowest in sodium. If preferred, replace packaged stir-fry vegetables with a frozen stir-fry vegetable mix or 400 g sliced fresh vegetables.
Sprinkle with roasted, unsalted peanuts for added crunch or chilli flakes for a spicy touch.