Kung Pao Stir Fry Beef With Noodles
Stir fried beef and peppers with noodles and a sauce made from soy sauce, shaohsing rice wine and rice wine vinegar.
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Ingredients
- 2 teaspoons dark soy sauce
- 1 teaspoon light soy sauce
- 2 teaspoons Shaohsing rice wine
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornflour
- 2 tablespoons vegetable oil
- 80 grams cashews
- 225 grams beef steak lean, e.g. sirloin
- 1 bell pepper
- 6 spring onions
- 4 garlic cloves
- 3 inch piece of ginger
- 300 grams medium noodles precooked
- 1 teaspoon ground Szechuan pepper corns
Instructions
- To make your sauce, mix together the soy sauces, rice wine, vinegar, cornflour and 2 tbsps water in a small bowl. Whisk until smooth.
- Slice the beef and bell pepper into thin slices. Cut the spring onions into chunks approximately 1 inch in length.
- Heat the oil in a wok. When hot, add the cashews and toast for 30 seconds. Remove with a slotted spoon.
- Add the beef to the wok and cook for 1 minute before adding the bell pepper and spring onions. Cook for another minute before adding the garlic and ginger.
- Cook for 2 minutes until fragrant, then add the noodles, sauce and Szechuan pepper. Stir fry for two more minutes. Return the cashews to the wok, stir and serve.
Nutrition Facts
Kung Pao Stir Fry Beef With Noodles
Amount per Serving
Calories
433
% Daily Value*
Fat
32
g
49
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
13
g
Sodium
524
mg
23
%
Potassium
879
mg
25
%
Carbohydrates
31
g
10
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
12
g
24
%
Vitamin A
3172
IU
63
%
Vitamin C
101
mg
122
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
