Ingredients
- 250g cooked Hokkien egg noodles
- 2 teaspoons oil
- 400g rump steak, sliced
- 1 medium brown onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon ginger, peeled and grated
- 1/2 head broccoli, cut into florets
- 100g snow peas, ends and strings removed
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour
- 1/2 tablespoon reduced-salt soy sauce
- 1 teaspoon chilli sauce
Method
- Prepare noodles following packet directions
- Heat oil in pan, stir-fry beef in two batches, set aside and keep warm
- Add onion, garlic and ginger, cooking until onion is translucent
- Add broccoli, snow peas and water, cooking until vegetables soften
- Return beef to pan
- In a small bowl combine water, cornflour and sauces
- Stir through beef and vegetables and allow to bubble and thicken
- Serve with noodles
Notes
Variation Substitute 400g lean pork leg steak for beef Replace broccoli and snow peas with other vegetables, eg: Chinese cabbage, bok choy and sliced carrots
Serves 4
Preparation time 15
Cooking time 10 mins
