Method
- Heat the oil in a wok over a very high heat and stir fry the rump steak slices very quickly for 2 minutes..
- Add garlic, ginger, onion, peppers and pak choi to the wok. Continue to stir fry over a high heat for a minute until the vegetables begin to soften.
- Mix the soy sauce, oyster sauce and water together in a small bowl and add to the wok with fresh noodles.
- Cook for a minute until hot. Sprinkle with chopped spring onion, chilli and coriander before serving.
Ingredients
- 1 tbsp rapeseed oil
- 500 g beef rump steak Northern Ireland Farm Quality Assured, trimmed, thinly sliced
- 2 garlic cloves crushed
- 2 inch piece of fresh ginger finely grated
- 1 red onion cut into thin wedges
- 1 yellow pepper seeds removed and finely sliced
- 1 red pepper seeds removed and finely sliced
- 1 bunch of pak choi trimmed
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 4 tbsp water
- 300g fresh noodles
- 4 spring onions finely sliced
- 2 red chillies cut in half, seeds removed and finely chopped
- 1 handful fresh coriander chopped