Beef stir-fry with fresh rice noodles

Serves

Prep Time

Cook Time

Ingredients

beef rump

1 tbsp brown sugar

2 tbsp oil

500 g pkt fresh rice noodles

2 tsp sesame oil

1 bunch baby bok choy, washed and separated into leaves

2 tbsp oyster sauce

1 tbsp soy sauce

2 tsp sesame seeds, toasted

sliced fresh red chilli, (optional)

Cut the beef across the grain into thin sliips. Rub the brown sugar into the beef sliips, then add a little of the oil to the beef. Mix well. Rinse the rice noodles under hot water, gently separate. Pan-fry or steam the noodles until hot, drizzle with sesame oil. Set aside
Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Reheat the wok, add remaining oil and heat. Add the bok choy, and stir-fry for 2 minutes. Add the combined oyster and soy sauces, stir-fry to mix
Return the beef to the wok, toss to combine. Place rice noodles on serving plate, add beef stir-fry. Sprinkle with sesame seeds and sliced red chilli if desired
Serving suggestion: Serve with shredded ginger and spring onions

Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat sliips
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks