Recipe by I'mPat
From Recipe+ sounds like a deliciously healthy meal.
Top Review by Noo
Ok..I have to admit that I made some minor alterations...but isn't that the beauty of recipes like this..such versatility!
Anyway...I used fresh hokkien noodles as they were sat in my fridge begging to be used, and I subbed snow peas for green beans,and finely chopped chillies for the sambal.
I also added about 1/4 cup water to the veggies as they were stir frying to create some steam-I find that it helps them to cook.
This whole dish came together beautifully-it looked wonderful and tasted fantastic. The family virtually inhaled this as it tasted so good.
DH took the leftovers to work for lunch and raved about them again!
Great recipe Pat-thanks for posting!
Made for PRMR.
- 160 g egg noodles (dried)
- 2 tablespoons vegetable oil (or peanut oil)
- 400 g rump steak (trimmed, thinly sliced)
- 2 carrots (medium halved and thinly sliced)
- 1⁄2 red capsicum (bell pepper medium coarsly chopped)
- 200 g broccoli (cut into florets)
- 100 g green beans (trimmed and halved)
- 2 garlic cloves (minced)
- 2 teaspoons ginger (fresh finely grated)
- 4 spring onions (green onions thinly sliced)
- 2 tablespoons dry sherry
- 1 tablespoon brown sugar
- 1⁄3 cup oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sambal oelek
Directions See How It's Made
- Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
- Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
- Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
- Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
- Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.