Recipe by amanda l b
A simple, healthy and so, so delicious stir fry.
Top Review by EinyOpi
This recipe was easy and delicious! I used half of a large jalapeno for the capsicum and would probably use a whole one next time for a bit more heat. I also did not have the ketjap manis so I skipped it. I've never used ketjap manis before but think it might add a bit more depth of flavor next time. If you are going to make this recipe I would probably recommend not adding the meat until you are just about ready to serve as it will continue to cook when you take it off the heat. The porterhouse was amazingly tender. Thanks Amanda!
- 300 g porterhouse steaks
- 1 garlic clove
- 3 cm piece gingerroot
- 1 teaspoon chili oil
- 1 tablespoon peanut oil
- 2 tablespoons oyster sauce
- 1 onion
- 1⁄2 red capsicum
- 1 tablespoon soy sauce
- 1 tablespoon ketjap manis
- 1 cup basil leaves
- 1⁄4 cup cashew nuts
- 300 g udon noodles
Directions See How It's Made
- Slice the onion and capsicum and set aside.
- Finely slice the beef and place in a large bowl. Finely dice the ginger and garlic and add to the beef.
- Add the oyster sauce to the beef, ginger and garlic.
- Drizzle the chilli oil over the beef mixture and then mix it all together so that ginger and garlic can be seen to be mixed through.
- Cover the beef mixture and place in the refrigerator for a minimum of ten minutes.
- Place the noodles in boiling water and prepare as per instructions (usually cook in boiling for 2 minutes, then drain).
- While the noodles are cooking, heat the peanut oil in a wok.
- When the there is a slight haze coming from the oil, add the onion and cook for about 1-2 minutes until the onion has softened.
- Add the beef mixture and stir frequently over the heat.
- Add the soy sauce and kecap manis to the wok and stir through.
- Add the capsicum to the wok and toss through.
- Drain the noodles and set aside.
- Add the basil leaves and the cashews to the wok and stir for another 30 seconds,.
- Serve the noodles into bowls and top with the beef mixture.