A stir fry is a great way to use up lots of vegies hanging around your fridge. Remember the trick to cooking a stir fry is to make sure all your ingredients are prepped and ready to go before you start.
- 500g grass fed rump steak or 500g grass fed skirt steak
- 350g packet fresh Singapore noodles
- 2 tbsp peanut oil
- 1 red onion, cut into chunks
- 400g mushrooms, sliced
- 1 bunch bok choy
- 1 red capsicum, thinly sliced
- 3 tbsp kecapmanis
- 1/4 cup sweet chilli sauce
- 6 green onions, sliced
- 1/2 cup roasted peanuts
- Before you start preparing your ingredients set the kettle on to boil. Cut and slice all vegies so they are ready to cook. Thinly slice beef across the grain.
- Place noodles in heatproof bowl and cover with water for approximately 2 mins. Drain noodles and set aside.
- Heat the wok on a high heat. Add 2 tsp and oil and swirl around wok. Add a quarter of the beef and stir fry for 30 seconds until sealed. Remove to a bowl and repeat with remaining beef. Don’t overcrowd the wok as your meat will stew rather than stir fry. Make sure to cook the beef in small batches.
- Add 2 tsp oil to wok, onion and mushroom and stir fry until mushrooms soften. Depending on what other vegetables you are using, add them now starting with the harder ones first eg cauliflower, then beans, capsicum and snow peas.
- Return beef to wok and add remaining ingredients and stir until warmed through and serve.