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.
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
Combine beef and half the oil in a bowl. Season with salt and pepper. Toss well.
2 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.
3 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.
4 Serve beef over noodles. Garnish with onions.