Ingredients
- 600 grams beef rump (steak, beef thinly sliced)
- 125 grams baby corn spears (quartered lengthways)
- 2 carrots, peeled into ribbons
- 1 bunch choy sum ( fresh and trimmed and cut into 5cm lengths, stems and leaves separated)
- 6 green spring onions, thinly sliced diagonally
- 1/3 cup peanut butter (smooth)
- 2 tablespoons kecap manis
- 2 tablespoons sweet chilli sauce
- 200 grams rice noodles ( flat rice noodles, packet dried noodles)
- Lime wedges, to serve
How to Make
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Step 1: Heat an oiled wok over a high heat and add beef in four batches and stir-fry for about 1 minute, or until browned and then remove and set to one side covered with foil to keep warm.
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Step 2: Heat the same oiled wok over a high heat and add corn and stir-fry for about 2 minutes, or until almost tender and then add carrots and choy sum stem and sStir-fry until stems are tender and then add onions and choy sum leaves and stir-fry until wilted and remove.
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Step 3: Cool wok slightly and add peanut butter, kecap manis and sauce with 1/3 cup warm water and stir until combined and hot. Return beef and vegetables and stir-fry until hot.
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Step 4: Meanwhile, cook noodles according to packet directions.
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Step 5: Serve noodles topped with beef and vegetable mixture and lime wedges.
We hope you enjoy this recipe!
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