This healthy beef stir-fry is a quick and easy mid-week meal.
Time
- Preparation: 20 min
- Cooking: 15 min
- Ready in: 35 min
Ingredients
- 650 g Beef rump steak (thinly sliced)
- 450 g packet Fresh hokkien thin noodles
- 80 ml (⅓ cup) Peanut oil
- 1 Red onion (cut into wedges)
- 2 cloves Garlic (thinly sliced)
- 2 cm piece Ginger (peeled, grated finely)
- 200 g small Shiitake mushrooms (trimmed)
- 60 ml (¼ cup) Chinese rice wine (Shaoxing)
- 2 bn Baby buk choy (trimmed, quartered lengthwise)
- 1 pn Baby corn (halved lengthwise)
- 50 g (⅓ cup) Cashews (roasted)
- Sliced Chillies and coriander leaves (to serve)
Beef Marinade
- 60 ml (¼ cup) tbs Soy sauce
- 60 ml (¼ cup) Sweet soy (kecap manis) sauce
- 60 ml (¼ cup) Satay paste
- 1 ½ tsp Sesame oil
- 2 tsp Corn flour
Instructions
- Prepare fresh hokkien noodles according to manufacturers instructions.
- 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 peanut oil in a large wok over high heat. Add beef and stir-fry for 3 minutes until browned and just cooked. Set aside.
- Heat remaining 2 tbs 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 wilted 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.
- Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.
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