Thursday, May 27, 2010

Stirfry spaghetti mee : Wk22/4

Serves 4 : Very easy : Quick
240gm spaghetti (or egg noodles)
1 flat Tblsp beef stock powder

400gm beef fillet, finely sliced
1 onion, sliced
1 red bell pepper, sliced
150gm mange tout, halved lengthways
2 bok choy, roughly chopped
100gm baby corn, quartered lengthways
2.5 cm root ginger, peeled and cut in fine matchsticks
1 Tblsp soy sauce
4 Tblsp BBQ sauce

Dissolve the stock cube in the water that you are going to cook the spaghetti (noodles) in.
Cook the spaghetti (noodles) until al dente.
Drain the spaghetti (noodles) retaining ½ cup of the cooking stock.
Keep the spaghetti warm.

Spray a wok (or deep saucepan) with non-stick cooking spray.
Quickly dry fry the steak pieces, and remove from the pan.
Dry fry the onion until it begins to soften.
Add the other prepared vegetables and ginger and stir fry for about 5 minutes.
Add back the steak and pour in the sauces and the retained stock.
Give everything a good stir to combine and coat with the sauce.

Tip in the spaghetti (noodles) and stir again.

Serve with extra soy sauce if desired.

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