Ingredients
200g glass noodles
2 tsp peanut oil
2 tsp ginger
finely grated
2 cloves garlic
minced
¼ cup soy sauce
2 tbsp lemon juice
1 tsp caster sugar
1/2 green pepper
thinly sliced
1/2 red pepper
thinly sliced
150g shitake oysters
sliced
1 choy sum
washed and trimmed
1 large carrot
peeled and cut into batons
1 white onion
cut into thin wedges
500g rump steak
thinly sliced across the grain
Equipment
- 1 heatproof bowl
- 1 small bowl
- 1 wok
Instructions
- Place the glass noodles in a heatproof bowl and cover with boiling water. Give the noodles a stir to ensure they are all submerged. Allow the noodles to soften for 5 minutes and then drain off the water. Cover the noodles.
- Combine the soy sauce, lemon juice and sugar in a small bowl and stir until the sugar dissolves. Set side.
- Heat a wok on high and add half the peanut oil. Once it starts smoking, add the beef strips turn constantly until browned – you may want to do this in two batches. Remove the beef from the wok.
- Add the rest of the oil to the wok and once hot, add the onion, garlic and ginger. Stir for two minutes and then add the beef back into the wok. Cook for another two minutes before adding the vegetables and the sauce. Toss the ingredients in the wok for another two minutes and then take off the heat.
- Add the noodles into the wok and stir through to combine. Serve immediately.
Notes
Tip
The key to success with this dish – like all stir fries – is to have all your ingredients prepared before you start to cook. The cooking of this dish is really the quickest part so it pays to be completely prepared!
Variation
You could use any vegetables you like in this stir fry but do try to choose vegies that won’’t go mushy from the high heat.
