Beef Stir Fry with Noodles

Ingredients (10 portions)

Amount	Measure	Name
30	ml	Oil, Sunflower
1.2	kg	Beef, topside thinly sliced
5	g	KNORR PRIMERBA Garlic Paste
150	g	KNORR Shanghai Black Bean Paste
400	g	Onions shredded
350	g	Pepper, green large chunks
200	g	Carrots thin strips
150	g	Bean sprouts
100	g	Onions, spring sliced
600	g	KNORR Egg Noodle Nests

Preparation

Advance Preparation
Trim the beef of excess fat and cut into thin slices. Wash and prepare all the vegetables and cut to an even size. Cook the noodles in simmering water, drain, cover, label and refrigerate until required for use. Warm the service dishes


Method
1. PLace the beef in a bowl and mix well with the garlic paste to add balanced seasoning and flavour
2. Place the oil in a non-stick wok or frying pan, bring to a medium to high heat. Add the beef and stir-fry for 2-3 minutes, add the Black Bean Paste and cook for a further 1 minute.
3. Add the vegetables and stir-fry for 2-3 minutes.
4. Refresh the noodles in boiling water for 1 minute and drain.
5. Serve the stir-fried beef and vegetables in a large heated bowl on a bed of noodles.


Handy Hint
For balanced flavour consider cooking the noodles in KNORR Chicken or Vegetable Stock of your choice.




Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.

CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding