Beef Rump Steak and Oyster Sauce Stir-Fry

Nutrition per serve

Ingredients

• 100g snow peas
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 2pcs beef rump steaks
• 50g oyster sauce
• 2g chilli flakes
• 150g vermicelli noodles
• 5g Chinese barbecue seasoning
• 10ml soy sauce
• 3ml sugar
• 3ml white vinegar
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   BEEF RUMP STEAKS OPTION Bring a medium saucepan of water to the boil for the noodles. Trim the stems from the snow peas, removing the strings from one side. Halve the carrot lengthwise and thinly slice on an angle. Cut the spring onion into 3cm lengths. Crush or finely chop the garlic. Thinly slice the beef.
2. Step 2 — Make sauce
   Put the oyster sauce and a pinch of chilli flakes* in a bowl (if preferred, you can omit the chilli when cooking and serve it at the table). Add 1 tbs water, 2 tsp soy sauce, ½ tsp sugar and ½ tsp white vinegar and stir to combine.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Stir-fry beef
   Meanwhile, combine the beef, Chinese barbecue seasoning and garlic in a bowl and toss to coat. Heat 1 tbs oil in a large deep frypan over high heat until very hot (the beef is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot and spring onion for 2 mins. Add the snow peas and stir-fry for a further 1-2 mins until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Add the sauce and noodles to the vegetables and stir-fry for 1 min or until combined and heated through. Add the beef and any resting juices and toss to combine. Divide the stir-fry among bowls to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites