Ingredients
- 150g rump steak, topside or porterhouse, thinly sliced against the grain
- 250g thick, fresh Shanghai wheat noodles
- 1½ tbsp peanut oil1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp white sugar
- 1 lime-green pepper or 1 sweet red pepper, seeded and sliced into
- 5mm-wide strips
- 60g garlic chives, cut into 5mm lengths
- Marinade
- 1 clove garlic, finely chopped
- 2 tsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp white sugar
- 2 tsp cornflour
- A few drops sesame oil
- EXTRA EQUIPMENT
- Wok
- Wok sang*
Method
To make the marinade, mix all ingredients in a bowl. Add beef, cover and refrigerate for an hour.
Bring a saucepan of water to the boil. Drop in noodles, then stir to ensure they are not clumping together. Simmer for three minutes and drain in a colander in the sink, then run under cold water.
Shake to drain, then add a few drops of the peanut oil and mix through. Set aside.
Mix together oyster sauce, dark soy sauce and sugar and set aside.
Heat a wok over high heat, then splash in remaining oil. Stir-fry sliced pepper for one minute.
Add beef and marinade and stir-fry for one minute. Add noodles and garlic chives and stir-fry for about two minutes or until noodles are aglossy brown and everything is hot.
Tip in oyster sauce mixture and stir to mix.Serves two* A spade-like utensil with a long handle used for stir-frying.
