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Ingredients:

• 150 gr rump steak, topside or porterhouse thinly sliced against the grain
• 250 gr thick fresh Shanghai wheat noodles
• 1 tbsp peanut oil
• 1 tbsp oyster sauce
• 2 teaspoons dark soy sauce
• 1 tsp white sugar
• 1 capsicum seeded and sliced
• 60 gr garlic chives roughly chopped.

Marinade

• 1 clove garlic finely chopped
• 2 tsp oyster sauce
• 2 tsp light soy sauce
• 1 tsp white sugar
• 2 tsp cornflour
• A few drops sesame oil

Method:

Make the marinade by mixing all the ingredients in a bowl and add the beef. Cover and set aside to marinate for 30 mins.

Bring a saucepan of water to the boil over high heat. Drop in noodles, then stir briefly to ensure they are not clumping together. Simmer for 3 minutes and drain in colander, then run under cold water. Set aside until needed.

Mix together oyster sauce, dark soy, and sugar.

Heat a wok over high heat then splash in remaining oil. Stir fry sliced pepper for 1 minute. Add meat and marinade and cook for 1 minute. Add noodles and garlic chives and cook for another 2 minutes or until noodles are glossy brown and hot. Stir in oyster sauce mixture, and serve.

SERVES 4

Extra Info:

For extra texture you can add other vegetables – broccoli, snow peas and finely diced carrot with the capsicum.

Health Overview:

Gluten Free: no
Added Sugar: no
Vegetarian: No
Vegan: No
Lactose Free: yes