Aberdeen Angus stir fry

Prepare veg:

Cut a small carrot and a 3" piece of red and orange bell peppers in matchsticks

Dice half an onion

Slice a green chilli pepper into rounds

Crush half a garlic bulb

Shred 2 savoy cabbage leaves

Halve 3 mushrooms

Rinse 3 pak choi leaves and a handful of spinach

Place 2 oz dried egg noodles cover with boiling water

　

Cube 1 Aberdeen Angus quarter pounder beef burger.

　

Brush your wok all over with oil using a pastry brush. Heat on high hob.

Add the cubed Aberdeen Angus quarter pounder beef burger, stir to cook lightly on all sides. Remove from wok.

Add carrot, peppers, and onion and keep stirrring for 2 minutes.

Add garlic and chilli pepper and fry 1 minute.

Mix in a small bowl place 1 tsp garlic salt, dried chilli peppers, fresh black pepper, 1tbsp soy sayce. Sprinkle over wok mixture..

2tbsp water around the inside edge of the wok, then add the cabbage, mushrooms, spinach and drained noodles into the middle of the wok.

Place the pak choi leaves around the side of the wok around the mixture.

Put a lid on the wok, turn off the heat and leave for 5 minutes.

Serve with additional soy sauce.