Ingredients
- 800 grams beef rump steak, trimmed and cut into 3cm pieces
- 2 tablespoons cornflour
- 1 tablespoon peanut oil, plus extra for shallow-frying
- 300 grams fresh ramen noodles (2 x 150 gram packets)
- 1/4 cup barbecue sauce, smokey
- 1 teaspoon garlic powder
- 1 tablespoon white balsamic vinegar
- 1 tablespoon brown sugar
- 10 gram chicken stock cube, 1 cube crumbled
- Steamed gai larn, (Chinese broccoli), to serve
- Fresh coriander leaves, to garnish
- Red chilli, sliced to garnish
- Sesame seeds, to garnish
How to Make
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Step 1: Combine beef and cornflour in a medium bowl and season with salt and pepper. Heat oil in large frying pan over medium-high heat and cook, beef, in batches for 3 minutes, tossing occasionally, until browned and crisp all over.
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Step 2: Meanwhile, heat extra oil in a medium frying pan over medium-high heat.
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Step 3: Tear noodles into small batches and shallow-fry noodles, in batches, for 3 minutes each side or until golden and crisp and then drain on paper towel.
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Step 4: Combine sauce, garlic powder, vinegar, sugar, stock cube and 2 tablespoons water in a jug.
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Step 5: Return beef to pan and add sauce mixture and bring to a simmer and simmer, stirring occasionally, for 3 to 4 minutes or until sauce thickens and coats beef.
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Step 6: Place noodles, beef and gai larn on a large serving platter and sprinkle with coriander, chilli and sesame seeds and serve.
We hope you enjoy this recipe!
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