Quick beef & broccoli noodles

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• carolinemay27

  18 September 2011

  carolinemay27 rated this recipe

  

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• LizSardari

  22 November 2011

  LizSardari rated and commented on this recipe

  

  Really tasty and so quick to make.

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• ButterflyJak

  14 February 2012

  ButterflyJak rated and commented on this recipe

  

  Quick to make and tasty, I added in mangetout.

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• badgerlad

  07 April 2012

  badgerlad rated and commented on this recipe

  

  Easy peasy.....;-) Used ginger puree instead of fresh ginger. May add more veg next time

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• Enelya

  13 April 2012

  Enelya rated and commented on this recipe

  

  delicious

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• NC

  29 May 2012

  NC rated and commented on this recipe

  

  This is yum scrum - a great mid week dish that is really quick to throw together and great cold for lunch the next day. Do blanch the veg (I used broccoli, baby sweetcorn and mangetout) for a minute because then you just flash fry them with the dish to warm through. Great flavours - I left out the ketchup (too many nasties) and added half a diced red chilli. Add more if you like it really spicy.

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• TINA

  15 April 2013

  TINA rated and commented on this recipe

  

  Made this tonight and it was lovely, i did it with prawns and it really worked.

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• zedevs

  01 May 2013

  zedevs rated and commented on this recipe

  

  Works great with pork too. Maybe double the sauce.

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http://www.bbcgoodfood.com/recipes/3452/

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Ingredients

• 3 blocks egg noodles
• 1 head broccoli , cut into small florets
• 1 tbsp sesame oil
• 400g pack beef stir-fry strips
• sliced spring onion

FOR THE SAUCE

• 3 tbsp low-salt soy sauce
• 2 tbsp oyster sauce (not oyster stir-fry sauce)
• 1 tbsp tomato ketchup
• 2 garlic cloves , crushed
• 1 thumb-sized knob ginger , peeled and finely grated
• 1 tbsp white wine vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Low-fat

Ingredients

• 3 blocks egg noodles
• 1 head broccoli , cut into small florets
• 1 tbsp sesame oil
• 400g pack beef stir-fry strips
• sliced spring onion

FOR THE SAUCE

• 3 tbsp low-salt soy sauce
• 2 tbsp oyster sauce (not oyster stir-fry sauce)
• 1 tbsp tomato ketchup
• 2 garlic cloves , crushed
• 1 thumb-sized knob ginger , peeled and finely grated
• 1 tbsp white wine vinegar

Per serving

352 kcalories, protein 33g, carbohydrate 39g, fat 9 g, saturated fat 2g, fibre 4g, sugar 5g, salt 3 g

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