We used Maggi Cantonese Chow Mein recipe base. Classic coleslaw is a mix of shredded cabbage and carrot. For a change, replace coleslaw with a 375g bag stir-fry rainbow vegetables.

Ingredients

750g beef rump steak, trimmed, thinly sliced

2 tblsps vegetable oil

2 stalks celery, trimmed, thinly sliced

150g snow peas, trimmed, halved diagonally

200g bag classic coleslaw

150g sachet Cantonese chow mein recipe base sauce

100g bag Chang’s Crunchy Noodles

Sliced green spring onions, to garnish

Salt and pepper, to taste

Method

Combine beef and half the oil in a bowl. Season with salt and pepper. Toss well.

Heat a large, non-stick wok over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until just cooked. Remove.

Heat remaining oil in same hot wok. Add celery and snow peas. Stir-fry for 1 minute. Add coleslaw. Stir-fry for a further 1 minute. Return beef to wok with sauce. Stir-fry until hot and sauce is boiling.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.