Serves: 4

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.