- 2 small carrots, peeled
- 2 tablespoons kecap manis
- 1 garlic clove, crushed
- 2 tablespoons brown sugar
- 500g beef rump steak, trimmed, thinly sliced
- 500g fresh thin hokkien noodles
- 2 tablespoons peanut oil
- 2 stalks celery, thinly sliced diagonally
- 1 brown onion, cut into thin wedges
- 1/2 cup Szechuan stir-fry sauce
- Step 1Cut 1 carrot into sticks. Thinly slice remaining carrot diagonally. Combine kecap manis, garlic and sugar in a bowl. Add half the beef. Set aside for 10 minutes for flavours to develop.
- Step 2Meanwhile, place noodles in a bowl. Cover with boiling water. Stand for 1 to 2 minutes or until just tender. Drain. Using a fork, separate noodles. Cover to keep warm.
- Step 3Wipe wok clean. Heat over high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry remaining beef, in batches, for 2 minutes or until browned. Transfer to a bowl. Heat remaining oil in wok. Stir-fry onion, remaining carrot and celery for 2 minutes or until just tender. Return beef to wok. Add sauce. Stir-fry for 1 minute or until heated through. Serve with remaining noodles.
Variation: You could use 500g sliced chicken breast or thigh fillet, trimmed, instead of beef.
Serves 2 adults. Use remaining ingredients for kid’s beef and noodle variation.
Variation for kids: Sticky beef and noodle stir-fry: Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry beef mixture for 2 minutes or until beef is browned. Add carrot sticks and half the celery. Stir-fry for 2 minutes or until vegetables are just tender. Add half the noodles. Toss to combine. Transfer to bowls. Serve. Serves 2 children.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas