4 March 2013

Plate Up. Beef and hokkien noodle stir fry

Here in Australia we are really lacking in the ‘national cuisine’ department – and no; sausages, meat pies, barbecued shrimp and pavlova don’t count. That’s why I love Asian cooking. You eat a distinctly oriental dish and voila, you are indulging in international culture. Last night I made this stir fry and it went down a treat.

What you’ll need
4 shallots
1 medium red capsicum
1 bunch pak choy
200g snow peas
1 packet bean shoots
2 cloves garlic
3cm piece fresh ginger
3 teaspoons of peanut or vegetable oil
450g packet fresh hokkien noodles
600g rump steak
2 teaspoons cornflour
2 tablespoons soy sauce
½ cup preferred sauce (I used Hoisin but you could use black bean or teriyaki)
2 tablespoons chilli sauce (hot or mild, depending on your preference)
¼ cup water

What to do
Cut onions into chunky 2cm pieces. Finely slice capsicum and ginger. Heat a non-stick wok over high heat. Add a teaspoon of oil and cook beef for approximately 2minutes on each side. Remove from heat and rest.

Meanwhile soak noodles in boiling water and, once separated, drain well.

Reduce wok heat to medium and add the remaining oil. Stir fry garlic and ginger until fragrant. Add onion, capsicum, pak choy and snow peas and stir fry for 2 minutes. Meanwhile, thinly slice beef.

In a small bowl, stir the cornflour and soy sauce until smooth. Return beef to wok and add cornflour mixture, preferred sauce, water and chilli sauce. Stir fry until mixture boils and thickens.

Add noodles and bean shoots and stir fry together over heat. Serve immediately.

Photos by Krissie.