Beef and Snow Pea Stir Fry with Crunchy Noodles

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We recommend you add the crunchy noodles at the last minute so they don’t go soggy!

Ingredients

• 500 g beef rump
• 1 tbsp brown sugar
• 2 tbsp oil
• 1 packet of 2 minute noodles
• 250 g snow peas
• 1 medium carrot, cut into thin strips
• 2 tbsp oyster sauce
• 1 tbsp soy sauce

Method

1. Cut the beef (across the grain) into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef and mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside.
2. Heat the wok until it’s hot. Stir-fry the beef in 3 batches, leaving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3. Reheat the wok, add remaining oil and heat. Add the snow peas and carrot and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, mix.
4. Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve with rice.

Tips

• When stir-frying meat wait at least 30 seconds before tossing or stirring so that meat has a chance to sear.
• Best beef cuts for stir-frying: rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks. You can also purchase ready-made ‘stir fry strips’.