Ingredients
500 g | Beef rump |
2 tsp | Oil |
450 g pkt | Hokkien noodles, separated |
1 medium | Carrot, cut in fine shreds |
1 | Red capsicum, cut in fine shreds |
425 g can | Baby corn spears, finely sliced |
250 g | Snow peas, chopped |
A cup | Oyster sauce |
2 tbsp | Soy sauce |
½ cup | Beef stock or water |
Method
1 | Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well. |
2 | Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch. |
3 | Reheat the wok, add the oil and heat. Add the carrot and capsicum. Stir-fry for 1 minute. Add the corn and snow peas, stir-fry for 30 seconds. |
4 | Add the noodles, stir-fry until noodles are hot. Return the beef to the wok, add the combined sauces and stock, toss to warm through. Serve immediately. |
Tips
1 | When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour. |
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. |