Preparation time: 5 minutes
Cooking time: 15 minutes
Skills needed: Basic
You will need:
500 g Winter Creek Farm rump steak or beef strips
1 tbsp brown sugar
2 tbsp oil
1 pkt ‘two-minute’ style noodles
250 g snow peas
1 medium carrot, cut into thin strips
2 tbsp oyster sauce
1 tbsp soy sauce
Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside.
Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
Reheat the wok, add remaining oil and heat. Add the snow peas and carrot, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces and stir.
Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.
Serving suggestion: Serve with rice.