Beef and noodle stir-fry

Have dinner on the table in no time with this tasty beef noodle stir fry.

 

Ingredients (serves 4)

• 600g beef rump steak, thinly sliced
• 2 tablespoons plum sauce
• 2 tablespoons oyster sauce
• 1 garlic clove, crushed
• 1 long red chilli, finely chopped
• 400g packet fresh thick rice noodles
• 1 tablespoon vegetable oil
• 1 large brown onion, halved, thinly sliced
• 1 medium red capsicum, chopped
• 1 bunch broccolini, trimmed, chopped
• 1 cup beansprouts, trimmed

 

Method

1. Place beef, plum sauce, oyster sauce, garlic and chilli in a bowl. Toss to combine. Refrigerate for 15 minutes.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Use a fork to separate noodles. Drain. Rinse under cold water.
3. Heat a wok over high heat. Add 1 teaspoon oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with 1 teaspoon oil and remaining beef.
4. Add remaining oil, onion, capsicum, and broccolini to wok. Stir-fry for 2 minutes or until vegetables are tender.
5. Return beef and juices to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Add beansprouts. Toss to combine. Serve.