Ingredients
• 1/3 cup (80ml) soy sauce
• 2 tablespoons sweet chilli sauce
• 2 teaspoons sesame oil
• 2 garlic cloves, finely chopped
• 1 teaspoon dried chilli flakes
• 1 tablespoon oyster sauce
• 500g rump steak, trimmed, sliced 5mm-thick
• 270g ramen or thin egg noodles
• 200g snow peas, sliced lengthways
• 200g sugar snap peas
• 2 tablespoons sunflower oil
• 200g mixed mushrooms (such as enoki and oyster), trimmed, sliced if large
• 3 spring onions, sliced on an angle
• 1 teaspoon black sesame seeds (see note) (optional)
Method
Step 1
In a bowl, combine the soy sauce, sweet chilli, sesame oil, garlic, chilli flakes and oyster sauce. Add beef, turning to coat, then allow to marinate for 10 minutes.
Step 2
Meanwhile, prepare the noodles according to packet instructions, adding the snow peas and sugar snaps for the final 2 minutes of cooking. Drain, then refresh under cold water.
Step 3
Heat the sunflower oil in a wok over medium-high heat. Add the beef and marinade, then stir-fry for 6-8 minutes until cooked through. Add the noodles and peas and toss for 1 minute until combined, then add the mushrooms and toss for 1 minute or until mushrooms are tender and warmed through. Divide among bowls, then serve topped with spring onion and black sesame seeds, if desired.
