Beef & Hokkien Noodle Stir-fry
Beef and Hokkien noodle stir-fry is a quick and easy recipe using lean cuts like the beef rump and fillet.
PREP & COOK TIME 1HR + | SERVES 4-5
Ingredients
600 g (1 lb 5 oz) fresh hokkien (egg) noodles
olive oil spray
1 tbsp peanut oil
1 large onion, cut into thin wedges
1 large carrot, thinly sliced on the diagonal
1 red capsicum (pepper), cut into thin strips
2 garlic cloves, crushed
1 tsp grated fresh ginger
100 g (3½ oz) snow peas (mangetout), sliced in half on the diagonal
200 g (7 oz) shiitake mushrooms, sliced
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp soft brown sugar
1/2 tsp five-spice powder
Method
Put the noodles in a heatproof bowl with enough boiling water to cover. Leave to soften for 1 minute, separate the noodles with a fork, then drain and set aside.
Spray a large wok with oil and heat over high heat. Add the beef in batches and cook until brown. Remove and keep warm.
Heat the peanut oil in the wok, and when very hot, add the onion, carrot and capsicum and stir–fry for 2–3 minutes, or until tender. Add the garlic, ginger, snow peas and shiitake mushrooms and cook for another minute, then return the beef to the wok.
Add the noodles to the wok, tossing well. Combine the oyster sauce with the soy sauce, sugar, five-spice powder and 1 tablespoon water and pour over the noodles. Toss until warmed through and serve immediately.
