Ingredients
- 160 grams dry egg noodles
- 2 tablespoons oil (vegetable oil or peanut oil)
- 400 grams beef rump (steak, trimmed, thinly sliced)
- 2 carrots (medium halved and thinly sliced)
- 1/2 red capsicums (bell pepper medium coarsely chopped)
- 200 grams fresh broccoli (cut into florets)
- 100 grams green string beans (trimmed and halved)
- 2 garlic cloves (minced)
- 2 teaspoons fresh grated gingerroot (finely grated)
- 4 spring onions (green onions thinly sliced)
- 2 tablespoons dry sherry
- 1 tablespoon brown sugar
- 1/3 cup oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sambal oelek
How to Make
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Step 1: Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
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Step 2: Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
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Step 3: Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
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Step 4: Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
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Step 5: Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
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Step 6: Serve.
We hope you enjoy this recipe!
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