Beef and rice noodle stir-fry

INGREDIENTS

• 500g The Meat Club Angus Beef Lean mince
• 1 tbsp sunflower oil
• 2 cloves garlic, sliced
• 2-3 tbsp soy sauce
• 1 bunch gai laan, sliced 4cm lengths
• 1 carrot, batons
• 2 cups fresh rice noodles, soaked in cold water to loosen, drained
• 100g snow peas, halved
• Coriander sprigs to serve

PREPARATION

1. Heat a wok over high heat. Add sunflower oil and swirl to coat the wok.
2. Add mince and let it brown on one side. Stir and break up mince.
3. Once meat is browned, add sliced garlic and soy sauce.
4. Add noodles and toss to coat. Add carrot and kai lan, cook till almost tender.
5. Add snow peas for the last 30 seconds of cooking.
6. Top noodles with coriander sprigs to serve.