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. |
