Ingredients 1 tablespoon rapeseed oil
500g of Northern Ireland Farm Quality Assured beef rump steak, trimmed, thinly sliced
2 garlic cloves, crushed
2 inch piece of finely grated fresh ginger
1 red onion, cut into thin wedges
1 yellow pepper, 1 red pepper, seeds removed and finely sliced
1 bunch of pak choi, trimmed
3 tablespoons soy sauce
3 tablespoons oyster sauce
4 tablespoons water
300g fresh noodles
4 spring onions, finely sliced
2 small red chillies, cut in half, seeds removed and finely chopped
A handful of chopped fresh coriander
Method Heat the oil in a wok over a very high heat and stir fry the rump steak slic-es 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.