Dive into a tasty bowl of quick-cooking beef strips tossed with colourful veggies and an easy sauce packed with umami flavours. It’s a takeaway standard made at home in a flash!
oyster sauce(ContainsGlutenMay be presentCrustacea)
udon noodles(ContainsGlutenMay be presentEgg, Soya)
roasted peanuts(ContainsPeanutsMay be presentTree Nuts)
soy sauce(ContainsGluten, Soya)
rice wine vinegar
Bring a large saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into halfmoons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a medium bowl, combine the oyster sauce, soy sauce, brown sugar, rice wine vinegar, plain flour and water.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan or wok over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it brown and stay tender.
Return the frying pan or wok to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Add the garlic and Asian greens and cook until just wilted, 1 minute
Add the udon noodles to the pan and pour in the oyster sauce mixture. Cook, tossing, until thickened slightly and well coated, 1 minute. Return the beef to the pan along with the roasted peanuts and toss to combine. TIP: For the low-calorie option, omit the roasted peanuts.
Divide the Chinese beef stir-fry between bowls and garnish with the coriander.