Preparation time: 5 minutes
Cooking time: 15 minutes
500 g beef rump
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
1. 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.
2. 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.
3. 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, stir-fry to mix.
4. Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.
Serving suggestion: Serve with rice.
When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.