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INGREDIENTS
- 1 tablespoon oil
- 225 g tenderloin or rump, sliced thinly after removing fat
- 1 small carrot, cut into sticks
- 125 g broccoli, halved lengthwise
- ½ red bell pepper, thinly sliced
- 50g packet of Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles
SIDE DISH
- Rice
INSTRUCTIONS
- 1Heat oil in a wok or large frying pan, add beef and stir-fry for 2 minutes (i.e., mix and fry).
- 2Add vegetables, stir-fry for another 3–4 minutes, stirring constantly.
- 3Pour in the contents of the Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles, sprinkle with a little water, and heat for 2 minutes. Serve with rice.
Tip
You can substitute the tenderloin or rump with chicken, pork, or vegetables.
