Ingredients
The following ingredients have 4 Servings
- 500 g (1 lb 2 oz) fresh rice noodle sheets
- 2 tablespoons peanut oil
- 2 eggs, lightly beaten
- 500 g (1 lb 2 oz) rump steak, thinly sliced across the grain
- 60 ml (¼ cup) kecap manis
- 1½ tablespoons soy sauce
- 1½ tablespoons fish sauce
- 300 g (10½ oz) Chinese broccoli (gai Ian), cut into 5 cm (2 inch) lengths
- 1/4 teaspoon ground white pepper
- lemon wedges, to serve
Instruction
- <p><strong>1.</strong> Cut the noodle sheets lengthways into 2 cm (¾ inch) strips. Cover the strips with boiling water, then gently separate.</p> <p><strong>2.</strong> Heat a wok over medium heat, add 1 tablespoon of the oil and swirl to coat the side. Add the egg, swirl to coat and cook for 1–2 minutes, or until set. Remove, roll up, then cut into shreds.</p> <p><strong>3.</strong> Reheat the wok over high heat, add the remaining oil and swirl to coat. Stir-fry the beef in batches for 3 minutes, or until brown. Remove the beef to a side plate.</p> <p><strong>4.</strong> Reduce the heat to medium, add the noodles and stir-fry for 2 minutes. Combine the kecap manis, soy sauce and fish sauce. Add to the wok with the broccoli and white pepper, then stir-fry for a further 2 minutes. Return the egg and beef to the wok and stir-fry for another 3 minutes, or until the broccoli has wilted and the noodles are soft but not falling apart. Serve with the lemon wedges on the side.</p>
