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
Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.
Prepare Singapore Noodles according to packet – set aside once drained and cooked.
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.
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.
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.