Ingredients
1 garlic
minced
3 tbsp soy sauce
2 tbsp MAGGI Premium Oyster Sauce
2 tbsp lemon juice
2 tbsp orange juice
500g lean rum steak
cut into strips
900g hokkien noodles
1 tbsp canola or olive oil
2 carrot
sliced
1 green capsicum
sliced
1 English spinach
trimmed
3 tbsp sesame seeds
roasted
60g snow pea sprouts
Equipment
- 1 glass or ceramic dish
- 1 large heatproof bowl
- 1 wooden spoon
- 1 nonstick wok or frying pan
Instructions
- Combine the garlic, soy sauce, oyster sauce and juice in a glass or ceramic dish, add beef and toss to coat, cover and marinate for 15 minutes.
- Drain the meat and reserve the marinade.
- Put the hokkien noodles into a large heatproof bowl and cover with boiling water. Leave standing for 2 minutes, pushing gently with a wooden spoon to separate strands.
- Drain well and set aside.
- Spray a nonstick wok or frying pan with oil and heat.
- Stir-fry the meat in 2 or 3 batches over high heat for 2-3 minutes or until browned. Set aside.
- Reheat wok, add carrots and capsicum and stir-fry for 3 minutes.
- Add the reserved marinade and bring to the boil.
- Add the spinach leaves and toss until just wilted.
- Stir in the noodles, beef, sesame seeds and snow pea sprouts, and toss to heat through.
