Ingredients
- 2 Medium Zucchini: Halved and thinly sliced
- 2 Medium Carrots: Peeled, halved and thinly sliced
- 1 Red Capsicum: Sliced thinly
- 1 Can of Valcom Water Chestnut Slices 227g: Halved
- Beef Stir Fry Strips 1kg
- Dragon & Phoenix Deep Fried Noodles 360g
- Lee Kum Kee Premium Soy Sauce 3 tbsp
- Lee Kum Kee Vegetarian Oyster Sauce 2 tbsp
- Chicken Stock 1/2 Cup
- 2 tsp Cornflour mixed into approx 1/4 cup water shortly before using
- Chilli Flakes; Optional to taste
- Extra Virgin Olive Oil 2 tbsp
Method
- Heat 1/2 of the oil in a large high-sided pan until very hot
- Stir Fry beef until just browned, then quickly remove from pan and set aside
- Heat remaining oil, then add water chestnuts, carrot and capsicum and stir fry for 3 minutes, then add zucchini for an additional minute
- Return beef to pan with remaining ingredients and stir fry for approx 1 minute until heated and sauce slightly thickens
- Quickly transfer stir fry to bowls, and top with noodle cake.
Product used in recipe
- Valcom - Water Chestnut Sliced
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Stir-Fry Sauce Oyster
