Sweet Soy and Beef Noodles
"I think this recipe is a little flexible which is what I like, I'd like to use fresh rice noodles or tofu."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 450 g fresh hokkien noodles
- 1 tablespoon peanut oil
- 500 g beef rump steak, cut into thin strips
- 400 g frozen stir fry vegetables
- 2 garlic cloves, minced
- 2 tablespoons water
- 1⁄4 cup sweet soy sauce (kecap manis)
- 2 tablespoons Thai sweet chili sauce
- 1⁄4 cup coriander leaves
directions
- Prepare noodles as directed and set aside.
- Heat half the oil in a wok on high heat. Stir fry the meat in batches until browned. Set aside.
- Heat remaining oil in the wok and stir fry vegetables, garlic and water about 5 minutes or until just tender.
- Return beef to wok with noodles and kecap manis and chilli sauce. Stir fry until heated through. Sprinkle with coriander and serve.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
