| Servings | serves |
Ingredients
- 500 grams Beef Mince
- 1 clove Garlic Cloves crushed
- 1/2 cup Seasoned Stuffing Mix
- 3 teaspoon Steak Seasoning
- 440 grams Hokkien Noodles Thin
- 1 tablespoon Vegetable Oil
- 250 grams Broccoli cut into florets
- 1 Carrot cut in half lengthways, thinly sliced
- 1 Red Capsicum chopped
- 425 grams Baby Corn drained
- 2 teaspoon Cornflour
- 1/3 cup Soy Sauce Light
- 1/3 cup Honey
Ingredients
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Instructions
- Combine beef, garlic, stuffing mix and seasoning in a bowl. Using your hands, mix well. Roll tablespoons of mixture into balls. Place on a greased oven tray.
- Cook in a hot oven (200C) for about 20 minutes, or until browned all over and cooked through.
- Place fresh hokkien noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes before separating with a fork. Drain well.
- Heat oil in a non-stick wok until hot. Add vegetables. Stir-fry for about 5 minutes, or until just soft. Add cornflour blended with soy sauce and honey. Stir-fry until boiling and thickened. Add meatballs and noodles. Stir-fry until hot. Serve.
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