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beef

Beef and snow pea stir-fry with crunchy noodles


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Serves

4

Prep Time

5

Cook Time

15

Ingredients

500 g beef rump
1 tbsp brown sugar
2 tbsp oil
1 pkt two-minute style noodles
250 g snow peas
1 medium carrot, cut into thin strips
2 tbsp oyster sauce
1 tbsp soy sauce

Method

1 Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside.
2 Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3 Reheat the wok, add remaining oil and heat. Add the snow peas and carrot, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
4 Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.
5 Serving suggestion: Serve with rice.

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.