Name: Crisp beef with baby bok choy and noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon cornflour; 1/2 teaspoon bicarbonate of soda; 600 gram beef rump steak, cut into thin strips; 2/3 cup (160ml) peanut oil; 2 tablespoon sweet chilli sauce; 1/4 cup (60ml) kecap manis sauce; 1 tablespoon light soy sauce; 2 teaspoon sesame oil; 1 clove garlic, crushed; 2 green onions, chopped finely; 400 gram fresh thin egg noodles; 200 gram shiitake mushrooms, quartered; 1/2 small chinese cabbage (400g), shredded coarsely; 300 gram baby bok choy, sliced thinly lengthways

Ingredients

2 tablespoon cornflour

1/2 teaspoon bicarbonate of soda

600 gram beef rump steak, cut into thin strips

2/3 cup (160ml) peanut oil

2 tablespoon sweet chilli sauce

1/4 cup (60ml) kecap manis sauce

1 tablespoon light soy sauce

2 teaspoon sesame oil

1 clove garlic, crushed

2 green onions, chopped finely

400 gram fresh thin egg noodles

200 gram shiitake mushrooms, quartered

1/2 small chinese cabbage (400g), shredded coarsely

300 gram baby bok choy, sliced thinly lengthways

Method

1.Combine cornflour and soda in large bowl. Add beef; toss to coat all over, shaking off excess.

2.Heat a third of the peanut oil in wok or large frying pan; stir-fry about a third of the beef until crisp. Drain on absorbent paper, then cover to keep warm; repeat with remaining peanut oil and beef.

3.Combine sauces, sesame oil, garlic and onion in small bowl.

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

5.Reheat same cleaned wok; stir-fry mushrooms about 2 minutes or until just tender. Add cabbage and bok choy; stir-fry 1 minute. Add sauce mixture, noodles and beef; stir-fry until heated through.

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Ingredients

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