Recipe

Ingredients

• 700g Rump Steak
• 450gm fresh hokkien thin noodles
• 80ml peanut oil
• 1 red onion cut into wedges
• 2 cloves garlic, thinly sliced
• 2cm piece ginger, peeled & grated finely
• 200g shitake mushrooms trimmed
• 60ml Chinese rice wine
• 2 bunches buk choy, trimmed & quartered lengthwise
• 2 bunches pak choy, trimmed & quartered lengthwise
• 1 packet baby corn, halved lengthwise
• 50g roasted cashews
• Sliced chillies & coriander leaves, to serve
• BEEF MARINADE
• 60ml tbs soy sauce
• 60ml sweet soy sauce
• 1 1/2 tps sesame oil
• 2 tsp corn flour

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Method

1. Prepare fresh hokkien noodles according to manufacturers instructions.
2. To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl.  Add beef and toss well to coat.  Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade.  Heat 2 tablespoons of peanut oil in a large wok over high heat.  Add beef and stir-fry for 3 minutes until bowned and just cooked.  Set aside.
3. Heat remaining oil in large wok, over high heat, add onion, garlic, ginger and mushrooms.  Cook for 5 minutes or until onions and mushrooms have softened.  Add reserved marinade and Chinese rice wine with Asian greens and baby corn.  Stir-fry for 2 minutes or until Asian greens have wiltered and corn is just cooked.  Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.
4. Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.

TIPS

Make sure stir-fry strips are cut in even lengths & thickness to ensure even cooking.