No matter whether you have always loved to prepare or else you have chosen it up like a hobby throughout quarantine, we'd see a guess which you simply are on the lookout for new recipes to try. After all, becoming creative in your kitchen is a wonderful and rewarding means to devote time.

We've assembled most the very adored and highest rated Sticky plum beef stir fry in our site. It is the very best of the best!

We have rounded up the best recipes . They are our loved, commented and rated 5 star recipes out of our big group, all in 1 location. These apps, mains, desserts and much are ensured yummy!

Ingredients

200g dried pad Thai rice noodles
1/2 cup plum sauce
1 tablespoon soy sauce
1 tablespoon lemon juice
1/4 teaspoon Chinese five-spice powder
2 tablespoons vegetable oil
600g beef rump steak, trimmed, thinly sliced
1 bunch gai lan, stems and leaves separated, roughly chopped
1 carrot, peeled into ribbons
150g sugar snap peas, trimmed
3 green onions, thickly sliced diagonally
2 tablespoons flaked almonds, toasted

Method

Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain.
Step 2 Meanwhile, combine the plum sauce, soy sauce, lemon juice and five-spice powder in a small bowl.
Step 3 Heat a wok over high heat. Add 1/2 the oil. Swirl to coat. Stir-fry 1/2 the beef for 1 to 2 minutes or until browned. Transfer to a heatproof bowl. Repeat with remaining beef.
Step 4 Add remaining oil to wok. Swirl to coat. Stir-fry gai lan stems, carrot and peas for 2 minutes or until almost tender. Add gai lan leaves. Stir-fry for 1 minute or until just wilted.
Step 5 Return beef and resting juices to wok with sauce mixture, noodles and 1/2 the onion. Stir-fry for 1 to 2 minutes or until heated through. Serve sprinkled with almonds and remaining onion.

Sticky plum beef stir fry

How to make Sticky plum beef stir fry

Ingredients

Method