Beef Stir Fry

• 400g beef, cut into fine strips
• 1/3 cup Always Fresh Sweet Chilli Sauce
• 1 teaspoon reduced salt soy sauce
• 200g egg noodles
• 2 teaspoons canola oil
• 2 bunches baby bok choy, washed, sliced lengthways
• 1 red capsicum, sliced
• 200g snow peas, blanched, sliced
• 100g Always Fresh Bamboo Shoots, drained
• 120g Always Fresh Baby Corn Spears, sliced
• 120g Always Fresh Bean Sprouts, drained
• 1 tablespoon chopped peanuts, lightly toasted
• Coriander leaves for garnish

Marinate beef in sweet chilli and soy sauce for 30 minutes.

Pour boiling water over noodles, and allow to soften, drain, then rinse.

Heat oil in a wok over medium heat, add beef and cook until browned, remove from the wok. Add vegetables to the wok and cook for 1-2 minutes until slightly softened. Return beef to the wok with the chilli and soy sauces, cook a further 1-2 minutes.

Gently toss noodles through the beef and divide among serving plates. Sprinkle with coriander leaves and nuts.