Providing for our families can be challenging, but throw in rising food prices & inflation it feels more difficult than ever. But fret not, we are all in this together. Try my brand new minced beef & veggie stirfry, that won’t break the bank to make & is as delicious as it is nutritious!
Ingredients
1 tbsp olive oil
2 onion, thinly sliced
500g lean minced beef
2 large cloves garlic, crushed
300ml chicken stock
2 tbsp soy sauce
2 tbsp hoisin sauce
200g medium egg noodles
1/2 sweetheart cabbage, shredded
75g frozen peas
100g frozen sweetcorn
2 onion, thinly sliced
500g lean minced beef
2 large cloves garlic, crushed
300ml chicken stock
2 tbsp soy sauce
2 tbsp hoisin sauce
200g medium egg noodles
1/2 sweetheart cabbage, shredded
75g frozen peas
100g frozen sweetcorn
Method
- Heat the oil in a large wok. Add the onions and fry for 2-3minutes. Add the minced beef and brown with the onions. Add the garlic and fry for a few seconds. Add the stock, soy and hoisin. Simmer for 3-4 minutes. Cook the noodles in boiling water. Drain well.
- Add the cabbage, peas, and corn to the beef and stir fry for 2 minutes. Add the noodles and toss them together. Season lightly.
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