Stir Fried Beef Sauce

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Servings: 4 servings Difficulty: Advanced
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Thai-style classic sauce that brings home-style flavor to your table
Stir Fried Beef Sauce recipe image
Stir Fried Beef Sauce recipe image
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Stir Fried Beef Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 206.5

Description

This Thai sauce features Minutes until golden. Transfer to a plate., KJ; 37g fat (13g sat fat) ; 39g protein;, G carbohydrate; 3g fibre per serve, G beef mince, Small onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Place the noodles in a large heatproof bowl.
  2. Pour over boiling water to cover.
  3. Soak for 5 minutes.
  4. Rinse in cold water; drain.
  5. Meanwhile, combine lime juice, soy, fish sauce and sugar in a jug.
  6. Set aside.
  7. Heat half the oil in a wok on high.
  8. Add beef in two batches; cook, stirring, for Heat remaining oil in the same wok on high.
  9. Add the lemongrass paste and chilli; cook and stir for 1 minute or until fragrant.
  10. Toss through pak choy stalks and water; cook, stirring, for 1-2 minutes.
  11. Add the prepared noodles, beef, sauce mixture and pak choy leaves.
  12. Toss until combined.
  13. Serve with peanuts.
  14. Spiced Cheat&# 226;ÂÂs Kibbeh

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 206.5kcal
% Daily Value *
Total Fat 12.6g20%
Saturated Fat 4.7g24%
Cholesterol 41.8mg14%
Sodium 371.3mg16%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.3g2%
Sugars 2.1g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 13g, 37g, 39g, beef, boiling, carbohydrate, chopped, fat, fibre, finely, fried, frying, golden, mince, minutes, onion, plate, protein, sat, sauce
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