Spicy Beef Hokkien Noodles

• servings: 4 servings
• total time: 20 minutes

Ingredients

13oz / 400g beef rump steak (, trimmed, thinly sliced)

2 tbsp Homemade Chinese Stir-fry Sauce (Note 1)

1 1/2 tbsp peanut oil

1 1/2 tbsp peanut oil

2 garlic cloves (, crushed)

1 small onion (brown, white or yellow)

1 red capsicum/bell pepper (, sliced)

1/3 cup Homemade Chinese Stir-fry Sauce (Note 1)

3/4 cup water

2 tbsp chilli paste (, hot sauce, sriracha, to taste OR finely chopped chilli)

3 scallions/shallots (, cut into 3cm lengths)

7oz / 200g snow peas (, trimmed)

15oz / 450g fresh hokkien noodles

Sliced red chilli (, sliced scallions/shallots and toasted sesame seeds)

Directions

Mix beef and 2 tbsp Stir-fry Sauce in a glass or ceramic bowl. Set aside for 20 minutes to marinate.

Heat 1 1/2 tbsp oil in a large wok over high heat. Cook beef for 1 1/2 minutes or until just cooked through. Transfer to a bowl.

Heat 1 1/2 tbsp oil. Add garlic and onion, cook for 30 seconds. Add capsicum and cook for 1 minute. Transfer to the bowl with the beef.

Add 1/3 cup Homemade Chinese Stir-fry Sauce, water and chili paste. Cook for 30 seconds or until sauce starts to thicken. Add green onion and snow peas, cook for 30 seconds.

Return beef and capsicum mixture to the wok, add noodles and stir fry for 1 minute 30 seconds, tossing to coat everything in the sauce.

Serve immediately, garnished with chili, sliced scallions/shallots and sesame seeds if desired.