It's not only low in calories, this Chinese-inspired dish is quick, simple, healthy and filling. It's also versatile – swap the beef for chicken or pork, and the bok choi for broccoli.
Serves 4
Ready in 15 minutes
Per serving:
375kcals
11.3g fat (3.7g saturated)
25.7g protein
44g carbs
2.9g sugar
1.5g salt
1. Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.
Ring the changes by making this dish with pork or chicken instead of beef. You can also use pak choi, kai lan (Chinese broccoli) or purple sprouting broccoli instead of bok choi.
2. Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.
3. Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.
4. Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through. Serve in warmed shallow bowls.
© delicious. magazine
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