Ingredients

450 gram thin hokkien noodles

1 tablespoon peanut oil

2 clove garlic, crushed

600 gram beef rump steak, sliced thinly

1/4 cup (60ml) kecap manis

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 1/2 cup (120g) bean sprouts

100 gram enoki mushrooms, trimmed

150 gram oyster mushrooms, chopped coarsely

4 green onions, sliced thickly

Method

1.Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork, drain.

2.Heat oil in a wok; stir-fry garlic and beef, in batches, until beef is browned. Return beef mixture to wok with noodles, sauces, sprouts, mushrooms and onion; stir-fry until heated through.

3.Serve with extra thinly sliced green onion, if you like.

You could serve this recipe with rice noodles or steamed rice instead of the hokkien noodles.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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