Spicy Beef Hokkien Noodles

• Meat

  • 13 oz Beef rump steak

• Produce

  • 1 Capsicum/bell pepper, red
  • 1 Chilli, red
  • 2 Garlic cloves
  • 1 Onion, small white or yellow brown
  • 3 Scallions/shallots
  • 7 oz Snow peas

• Condiments

  • 2 tbsp Chilli paste
  • 7 1/3 tbsp Chinese stir fry sauce, Homemade

• Pasta & Grains

  • 15 oz Hokkien noodles, fresh

• Oils & Vinegars

  • 3 tbsp Peanut oil

• Liquids

  • 3/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 13oz/400g beef rump steak, trimmed, thinly sliced
• 2 tbsp Homemade Chinese Stir-fry Sauce (Note 1)
• 1½ tbsp peanut oil
• 1½ tbsp peanut oil
• 2 garlic cloves, crushed
• 1 small onion (brown, white or yellow)
• 1 red capsicum/bell pepper, sliced
• ⅓ cup Homemade Chinese Stir-fry Sauce (Note 1)
• ¾ cup water
• 2 tbsp chilli paste, hot sauce, sriracha (to taste) OR finely chopped chilli
• 3 scallions/shallots, cut into 3cm lengths
• 7oz/200g snow peas, trimmed
• 15oz/450g fresh hokkien noodles
• Sliced red chilli, sliced scallions/shallots and toasted sesame seeds

Directions

• Mix beef and 2 tbsp Stir-fry Sauce in a glass or ceramic bowl. Set aside for 20 minutes to marinate.
• Heat 1½ tbsp oil in a large wok over high heat. Cook beef for 1½ minutes or until just cooked through. Transfer to a bowl.
• Heat 1½ tbsp oil. Add garlic and onion, cook for 30 seconds. Add capsicum and cook for 1 minute. Transfer to the bowl with the beef.
• Add ⅓ cup Homemade Chinese Stir-fry Sauce, water and chili paste. Cook for 30 seconds or until sauce starts to thicken. Add green onion and snow peas, cook for 30 seconds.
• Return beef and capsicum mixture to the wok, add noodles and stir fry for 1 minute 30 seconds, tossing to coat everything in the sauce.
• Serve immediately, garnished with chili, sliced scallions/shallots and sesame seeds if desired.