Mongolian Beef Stir Fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 160 g egg noodles (dried)
• 2 tablespoons vegetable oil (or peanut oil)
• 400 g rump steak (trimmed, thinly sliced)
• 2 carrots (medium halved and thinly sliced)
• 1/2 red capsicum (bell pepper medium coarsly chopped)
• 200 g broccoli (cut into florets)
• 100 g green beans (trimmed and halved)
• 2 garlic cloves (minced)
• 2 teaspoons ginger (fresh finely grated)
• 4 spring onions (green onions thinly sliced)
• 2 tablespoons dry sherry
• 1 tablespoon brown sugar
• 1/3 cup oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon sambal oelek

Recipe

• 1 cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
• 2 heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
• 3 stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
• 4 add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
• 5 return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
• 6 serve.