Serves: 4-6

Preparation time: 10 minutes

Cooking time: 15 minutes

Skills needed: Basic

You will need:

3 tsp cornflour

2 tbsp soy sauce

3 tbsp black bean sauce

1 to 2 tbsp hot chilli sauce (depending on heat preference)

1/2 cup Massel chicken style liquid stock

2 tbsp peanut oil

1kg Winter Creek Farm rump thinly sliced or beef strips

1 medium brown onion – cut into thin wedges

1-2 cloves garlic, crushed

2cm piece fresh ginger, peeled, grated

2 cups broccoli

1 medium green capsicum cut into strips

1 cup snow peas

2 spring onions cut into 5cm lengths

1 cup bean shoots

coriander for garnish

1 pkt Singapore Noodles


Step 1
Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.

Step 2
Prepare Singapore Noodles according to packet – set aside once drained and cooked.

Step 3
Heat a wok over medium-high heat. Add 1 tablespoon oil. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.

Step 4
Heat remaining oil in wok. Add brown onion, garlic and ginger. Stir-fry until soft. Add all vegetables and stir-fry for 3 to 4 minutes.

Step 5
Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add noodles and green onion. Toss to combine. Serve and garnish with a handful of bean shoots and coriander.