Stir-fry Beef with Egg Noodles and Cashews

Name: 5 Ingredient Stir-fry Beef with Egg Noodles and Cashews
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 350 g Silver Fern Farms stir fry beef; 4 nests dried egg noodles; ½ cup Alison's Pantry natural cashews; 2 cups McCain stir-fry supreme; Lee Kum Kee ready sauce for Cantonese beef

Beef, vegetables, cashews and noodles in a large two-handle orange dish with a pair of chopstick on white cloth.

With just 5 pantry staples and one wok, you can whizz this tasty Beef Noodles up at anytime. It will become your regular weekday family dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Servings

Equipment

We served ours in a Le Creuset Signature Cast Iron Marmite

Ingredients

350 g Silver Fern Farms stir fry beef
4 nests dried egg noodles
½ cup Alison's Pantry natural cashews
2 cups McCain stir-fry supreme
Lee Kum Kee ready sauce for Cantonese beef

Instructions

Remove beef from the fridge, allow it to come to room temperature.
Cook egg noodles according to packet instructions, drain, refresh under cold water and set aside.
Place frozen vegetables in a large bowl, cover with boiling water, stand for 5 minutes and drain.
Heat a little oil in a wok. Add the beef and stir-fry.
Add vegetables to wok, stir-fry for two minutes, then add the stir-fry sauce. Add noodles to wok and toss, using tongs, until noodles are covered evenly in sauce and heated through. Stir through cashews.
Serve immediately.