Sticky Plum Beef Stir Fry

The secret to a successful stir-fry? Sticky beef, oodles of noodles and ready in under 30 minutes!

The ingredient of Sticky Plum Beef Stir Fry

• 200g dried pad thai rice noodles
• 1 2 cup plum sauce
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 4 teaspoon chinese five spice powder
• 2 tablespoons vegetable oil
• 600g beef rump steak trimmed thinly sliced
• 1 bunch gai lan stems and leaves separated roughly chopped
• 1 carrot peeled into ribbons
• 150g sugar snap peas trimmed
• 3 green onions thickly sliced diagonally
• 2 tablespoons flaked almonds toasted

The Instruction of sticky plum beef stir fry

• place noodles in a heatproof bowl cover with boiling water stand for 4 to 5 minutes or until tender using a fork separate noodles drain rinse under cold water drain
• meanwhile combine the plum sauce soy sauce lemon juice and five spice powder in a small bowl
• heat a wok over high heat add 1 2 the oil swirl to coat stir fry 1 2 the beef for 1 to 2 minutes or until browned transfer to a heatproof bowl repeat with remaining beef
• add remaining oil to wok swirl to coat stir fry gai lan stems carrot and peas for 2 minutes or until almost tender add gai lan leaves stir fry for 1 minute or until just wilted
• return beef and resting juices to wok with sauce mixture noodles and 1 2 the onion stir fry for 1 to 2 minutes or until heated through serve sprinkled with almonds and remaining onion

Nutritions of Sticky Plum Beef Stir Fry

calories: 604 192 calories
calories: 21 grams fat
calories: 4 grams saturated fat
calories: 63 2 grams carbohydrates
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calories: 38 1 grams protein
calories: 93 milligrams cholesterol
calories: 876 milligrams sodium
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