Your takeaway beef and broccoli, made at home in about 20 minutes. Tender strips of lean rump and crisp broccoli are tossed through Qetoe Low Carb Noodles in a glossy soy, oyster and Qetoe Sweet Chilli sauce. The thick, chewy udon-style noodles have 90% less carbs than regular noodles, so this low carb, high protein dinner hits the spot without the carb load.
Serves 2 | Prep 10 min | Cook 12 min
Per serve: 423 cal, 51g protein, 16g carbs
Ingredients
- 1 pack Qetoe Low Carb Noodles
- 400g lean rump steak, fat trimmed, thinly sliced against the grain
- 200g broccoli florets
- 2 tbsp salt-reduced soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Qetoe Sweet Chilli Sauce
- 1 tsp cornflour
- 60ml water
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 30g spring onion (about 2 stalks), thinly sliced
- 1 tsp sesame seeds
Method
- Drain and rinse the Qetoe Low Carb Noodles under cold water for 60 seconds, then dry-fry them in a hot non-stick wok with no oil for 2 to 3 minutes until squeaky dry. Tip onto a plate.
- In a small jug, whisk the soy sauce, oyster sauce, Qetoe Sweet Chilli Sauce, cornflour and water until smooth.
- Heat half the sesame oil in the wok over high heat. Stir-fry the beef in two batches for 1 to 2 minutes until just browned, then set aside.
- Add the remaining sesame oil and the broccoli and stir-fry for 3 minutes until bright green and tender-crisp. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Return the beef and noodles to the wok, pour in the sauce and toss for 1 to 2 minutes until it bubbles into a thick, glossy coating.
- Serve straight away, topped with the spring onion and sesame seeds.
Tips
Get the wok smoking hot and cook the beef in two batches. Crowding the pan steams the meat instead of searing it, and lean rump turns tough if it sits in its own juices. Pull it out while it is still a little pink; it finishes cooking when it goes back in with the sauce.
