Heart-healthy food tip: Each serving of this delicious recipe contains 5 1⁄2 serves of vegetables.
Instead of beef, you could also use tempeh, cut into strips. Tempeh is fermented soy bean cake that looks similar to hard tofu. It has a firm texture and nutty flavour, and all the goodness and health benefits of soy foods including isoflavones to help look after the heart.
Ingredients
Directions
Step 1
Place noodles in a bowl. Cover with cold water following the packet instructions and set aside.
Step 2
Heat half the oil in a large wok over a high heat. Add chilli, capsicum and peppers and stir fry for 4–5 minutes. Spoon capsicum mix into a dish and set aside.
Step 3
Heat the remaining oil in the wok. Stir fry meat for 2–3 minutes. Reduce heat and stir in paprika, tomato paste, mushrooms, oyster sauce and stock.
Step 4
Stir the chilli, capsicum and peppers into the beef. Cover and cook for 2–3 minutes or until heated through, stirring occasionally.
Step 5
Drain the noodles and separate with a fork. Add noodles to the wok, stir until hot and serve.
Details
- Serves
4
Nutrition
- Energy
1,979 kJ (473 calories)
- Fat
15 g
- Saturated Fat
4 g
- Fiber
7 g
- Protein
28 g
- Sodium
361 mg
- Carbohydrates
55 g
About the author
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university-qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidence-based and practical nutrition advice that people can put into practice straight away.