Name: Satay beef stir-fry with hokkien noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram hokkien noodles; 300 gram beef rump steak, sliced thinly; 1 centimetre piece fresh ginger (5g) grated finely; 2 teaspoon sesame oil; 1 small red onion (100g), sliced thinly; 1 medium red capsicum (bell pepper) (200g), sliced thinly; 150 gram broccoli florets; 2 teaspoon lime juice; 1/4 cup (75g) satay sauce; 1 tablespoon hoisin sauce; 1/3 cup (80ml) soy sauce; 1 tablespoon kecap manis; 150 gram snow peas; 1 tablespoon finely chopped fresh coriander leaves (cilantro); 1/4 cup (35g) unsalted roasted peanuts, chopped coarsely

Ingredients

600 gram hokkien noodles

300 gram beef rump steak, sliced thinly

1 centimetre piece fresh ginger (5g) grated finely

2 teaspoon sesame oil

1 small red onion (100g), sliced thinly

1 medium red capsicum (bell pepper) (200g), sliced thinly

150 gram broccoli florets

2 teaspoon lime juice

1/4 cup (75g) satay sauce

1 tablespoon hoisin sauce

1/3 cup (80ml) soy sauce

1 tablespoon kecap manis

150 gram snow peas

1 tablespoon finely chopped fresh coriander leaves (cilantro)

1/4 cup (35g) unsalted roasted peanuts, chopped coarsely

Method

1.Place noodles in a large heatproof bowl, cover with boiling water; separate with a fork, drain.

2.Heat oiled wok; stir-fry beef and ginger, in batches, until browned. Remove from wok.

3.Heat oil in same wok; stir-fry onion, capsicum and broccoli until just tender. Return beef to wok with combined juice and sauces; stir-fry until sauce boils. Add noodles and snow peas; stir-fry until hot.

4.Add coriander; stir-fry until combined. Sprinkle with peanuts, and extra coriander leaves, if you like, before serving.

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores.
Note

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Ingredients

Method

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