Ingredients
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.
Notes
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.
Swapping regular udon for Qetoe Low Carb Noodles takes this takeaway favourite from around 55g of carbs a serve down to a fraction of that, because Qetoe noodles have 90% less carbs than regular noodles. Qetoe Sweet Chilli Sauce adds the sticky sweetness without the sugar.
