Name: Beef and peanut stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram beef rump steak, trimmed, thinly sliced; 1 onion, cut into wedges; 1 teaspoon finely grated ginger; 1 bunch baby pak choy, leaves separated, washed; 1 carrot, peeled, cut into matchsticks; 150 gram button mushrooms, halved; 2 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoi sin sauce; 1 tablespoon chilli sauce; 1/3 cup peanuts, toasted; thin hokkein noodles, to serve

Beef and peanut stir-fry

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 tablespoon peanut oil

500 gram beef rump steak, trimmed, thinly sliced

1 onion, cut into wedges

1 teaspoon finely grated ginger

1 bunch baby pak choy, leaves separated, washed

1 carrot, peeled, cut into matchsticks

150 gram button mushrooms, halved

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoi sin sauce

1 tablespoon chilli sauce

1/3 cup peanuts, toasted

thin hokkein noodles, to serve

Method

1.Heat half the oil in a wok or large frying pan on high. Stir-fry beef in 2 batches for 1-2 minutes until browned. Set aside.

2.Heat remaining oil in same wok on high. Stir-fry onion and ginger for 1 minute. Add remaining vegetables and stir-fry for 2-3 minutes until tender.

3.Soak noodles in some boiling water for a few minutes to separate and heat. Drain well before serving

4.Return meat to wok with combined sauces and peanuts. Stir-fry for 1-2 minutes until heated through. Serve on a bed of hokkein noodles.

Add a little sesame oil for added flavour at the end, if desired.
Note

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Ingredients

Method

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