Spicy Szechuan Srir-fry 

Serves 2
1 Carrot, finely sliced into fingers (s)
1 Leek, finely sliced into fingers (s)
1 Pepper, finely sliced into fingers (s)
1 Cup of frozen peas (p) (f)
75g Mangetout, finely sliced into fingers (s)
75g Green beans, finely sliced into fingers (s)
150g Extra lean stewing steak, sliced thinly (p)
150g Amoy “straight to wok” rice noodles ambient (f)
195g Sharwoods spicy Szechuan tomato sauce (6.5 syn/2=3.25 syn per person)
Dark soy sauce


Place the sliced beef in a glass bowl and sprinkle with dark soy sauce, cover and set aside for at least 30 mins.
Heat up a wok, sprayed with frylight, add the beef & cook until it’s cooked, remove & set aside.
Add the vegetables & stir-fry for 5 mins, return the beef to the wok, mix well, add the noodles & the Szechuan sauce , mix well & cook until hot, plate up in heated bowls.

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