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Chicken, Leek & Pasta Bake


  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
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Ingredients

  • 400g (1 lb) rump steak, finely sliced
  • 30ml (2 tbsp) soy sauce
  • 2.5ml (½) grated ginger
  • 30ml (2 tbsp) peanut oil
  • 200g (½ lb) mangetout, topped and tailed
  • 7.5ml (1½ tsp) cornflour
  • 125ml (½ cup) beef stock
  • 5ml (1 tsp) soy sauce
  • 1.25ml (¼ tsp) sesame oil

Instructions

  1. Place meat in a dish. Mix soy and ginger and stir through meat to coat.
  2. Heat the oil in a wok or a heavy-based frying pan, swirling gently to coat base and side. Add the beef and mangetout and stir fry over a high heat for 2 minutes, or until the meat changes colour.
  3. Dissolve the cornflour in a little of the stock. Add to the wok with the remaining stock, extra soy and sesame oil.
  4. Stir until sauce boils and thickens. Serve immediately.

Notes

  • Egg noodles, steamed rice or Egg Fried Rice makes a lovely accompaniment.
  • Use sugar snap peas instead of mangetout if you like.

Nutrition

  • Serving Size: 1 serving
  • Calories: 358
  • Sugar: 1.9 g
  • Sodium: 549 mg
  • Fat: 17.7 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 26.4 g
  • Protein: 23.3 g