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Ingredients
- 350 g (12 oz) beef fillet, partially frozen
- 100 g (3½ oz) snow peas (mangetouts)
- 600 g (1 lb 5 oz) fresh hokkien (egg) noodles
- 2 tablespoons peanut oil
- 1 large onion, cut into thin wedges
- 1 large carrot, sliced thinly on the diagonal
- 1 red capsicum (pepper), cut into thin strips
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- 200 g (7 oz) shiitake mushrooms, sliced
- 60 ml (2 fl oz/¼ cup) oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon soft brown sugar
- ½ teaspoon five-spice
Method
1. Cut the steak into thin slices. Top and tail the snow peas and slice in half diagonally. Soak the noodles in a large bowl of boiling water for 10 minutes.
2. Heat a wok to very hot, add half the peanut oil and stir-fry the steak in batches until brown. Remove.
3. Heat the remaining peanut oil in the wok until very hot and stir-fry the onion, carrot and capsicum for 2-3 minutes, or until tender. Add the garlic, ginger, snow peas and shiitake mushrooms and cook for another minute. Return the steak to the wok.
4. Separate the noodles with a fork, then drain. Add to the wok, tossing well. Combine the oyster sauce with the soy sauce, brown sugar, five-spice and 1 tablespoon water and pour over the noodles. Toss until warmed through.
