About the Recipe
This is a wonderful combination of tender beef and stir-fried vegetables which offers both a tasty and healthy meal for the whole family. The recipe works well with chicken or seafood too. Be sure to use the Oyster sauce as this gives the dish its wonderful aroma and taste.
Ingredients
Ingredients
600g rump steak, sliced.
500g Chinese egg noodles (mein). Â
60ml oil.
60ml soy sauce.
1 clove garlic, crushed.
1 large carrot, cut into strips.
1 large onion, sliced.
100g mushroom, sliced.
2 stalks celery, sliced.
2ml salt.
5ml sugar.
2cm fresh ginger, grated
125ml stock – either beef or vegetable work well.
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Marinade
2ml salt
pinch pepper
5ml sugar
15ml dark soy sauce
15ml oyster sauce
15ml cornflour
30ml oil
45ml dry sherry
Preparation
Mix marinade ingredients. Add meat, toss to coat and set aside to marinade for at least 2 hours.
Prepare the noodles while cooking the rest of the dish. Cook the noodles until soft, remove from water and toss in a little oil.Â
Heat 15 ml oil in a wok and fry the noodles. Sprinkle soy sauce over to give a golden colour and remove from the wok.Â
Ensure all vegetables are chopped or sliced as required.
Heat 15ml oil, add garlic and fry lightly. Add the vegetables and stir-fry until crisply cooked (about 10 minutes). Add salt, sugar and ginger and mix. Remove from wok.
Wipe out wok, add 30 ml oil and heat. Add beef with the marinade and stir-fry to cook, about 5 minutes. Add the stock and bring to the boil while stirring. Add the cooked vegetables to the wok and combine.