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beef

Beef stir-fry with fresh rice noodles


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Serves

4

Prep Time

5

Cook Time

15

Ingredients

beef rump
1 tbsp brown sugar
2 tbsp oil
500 g pkt fresh rice noodles
2 tsp sesame oil
1 bunch baby bok choy, washed and separated into leaves
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sesame seeds, toasted
sliced fresh red chilli, (optional)

Method

1 Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Rinse the rice noodles under hot water, gently separate. Pan-fry or steam the noodles until hot, drizzle with sesame oil. Set aside.
2 Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3 Reheat the wok, add remaining oil and heat. Add the bok choy, and stir-fry for 2 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
4 Return the beef to the wok, toss to combine. Place rice noodles on serving plate, add beef stir-fry. Sprinkle with sesame seeds and sliced red chilli if desired.
5 Serving suggestion: Serve with shredded ginger and spring onions.

Tips

1 Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
2 Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.