This is a very healthy and simple gluten free beef, zucchinis and carrots stir-fry noodles. Not only a quick and easy recipe to make, it also does not need a full set of expertise to prepare and cook.
A balanced and healthy diet can comprise of protein rich red meat like lean beef, an excellent source of iron and creatine, plus minerals such as phosphorus and zinc. It is also a rich source of vitamins B group, including vitamin B12, niacin, riboflavin, thiamine. Red meat is similarly the most robust source of lipoic acid, a potent antioxidant.
Zucchinis, also named courgettes, belong to the category of plants identified as Cucurbita, comprising of marrows, pumpkins, and squashes. Vegetables in this class contain beta and alpha carotene, providing them with their colours, may prevent macular degeneration and cataract and may protect against prostate cancer in men. It is also rich in antioxidant, like vitamins C and E, together with beta and alpha carotene, may safeguard against colds and flus by supporting the immune system. Zucchinis have very low calories and have no cholesterol or saturated fats. Frequently used for weight reduction and cholesterol control. Its skin is a good source of dietary fiber that aids in the reduction of constipation and may provide some protection against colon cancers. It is not only rich in vitamin A, but also a rich source of potassium, a heart friendly inter-cellular electrolyte, which can help decrease blood pressure and lessen the risks of heart disease. In addition, Zucchinis comprise of sufficient levels of B group of vitamins, riboflavin, pyridoxine and thiamine, plus minerals like zinc, iron, phosphorus and manganese.
I was told to “eat my carrots” by my parents since a very young age. They always tell me its good for your eyes. Not surprisingly, as carrots are a brilliant source of vitamin A, and deficiency in this vitamin can cause your eye sights to deteriorate and affect your normal vision. Carrots belong to the group of root vegetables with an extensive assortment of vegetables. This group includes parsnips, celeriac, radishes, beetroots, turnips, salsify, swedes, potatoes, sweet potatoes, yams, arrowroot and cassavas. Carrots also contain vitamin C, antioxidant beta carotene giving them a bright orange colour, fiber, vitamin K, vitamin E, magnesium, potassium, folate, magnesium, phosphorous and manganese. Health benefits of carrots include anti-cancer, improving immune system, vision health, and cardiovascular benefits.
- 6 tablespoons extra virgin olive oil
- 1 kg beef rump steak trimmed and thinly sliced across the grain into 3cm length
- 3 garlic cloves minced
- 3 cm ginger peeled and thinly sliced
- 4 medium Zucchinis cut into thick matchsticks about 5cm in length
- 6 baby carrots peeled and cut into thick matchsticks about 5cm in length
- 6 packs 200g each of Chang’s gluten free wok-ready noodles refer note 1
- 2 lime cut into wedges
For the Sauce:
- 2 tablespoons gluten free light soy sauce
- 6 tablespoons gluten free thick soy sauce kecap manis (refer relevant recipe)
- 2 tablespoons gluten free Worchester sauce
- 2 tablespoons gluten free sweet chilli sauce Lingham’s
- 3 tablespoons pale or medium dry sherry
For the Marinade:
- 1 tablespoon of gluten free light soy sauce
- 1 tablespoon of pale or medium dry sherry
- 2 teaspoons gluten free corn maize starch
- 1 teaspoon of ground white pepper
For the Garnish:
- 1 medium zucchini finely shredded
- 3 baby carrots peeled and finely shredded
- Combine beef with marinade in a large bowl and mix well.
- Prepare and mix the sauce ingredients in a separate bowl
- Fill a pot half full of water, bring to a boil and turn off the heat. Add the noodles into the wok for 2 minutes or until the noodles are soft. Separate the noodles, drain the water and set aside.
- Heat up a wok with 3 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and juice and set aside. Clean wok with kitchen paper towel.
- Heat up the wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, stir-fry until lightly golden on low heat. Then add carrots and zucchinis and stir-fry for another 2 minutes on medium to high heat. Return the beef and the noodles to the wok. Add the sauce, toss and mix the noodles and the ingredients, stir-fry for another 10 minutes or until the noodles are soft and ingredients are mixed through.
- Garnish with shredded zucchini and baby carrots and serve with lime wedges.