Beef mee goreng
- 600 gram hokkien noodles
- 1 tablespoon peanut oil
- 3 eggs, beaten lightly
- 500 gram beef strips
- 2 clove garlic, crushed
- 2 centimetre piece fresh ginger, grated
- 500 gram baby buk choy, chopped coarsely
- 4 green onions, sliced thinly
- 1/4 cup coarsely chopped fresh coriander
- 2 tablespoon dried shrimp
- 1/4 cup (60ml) kecap manis
- 2 teaspoon sambal oelek
- 1/4 cup (60ml) beef stock
- 1/2 cup (75g) roasted unsalted peanuts, chopped coarsely
Beef mee goreng
- 1Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain.
- 2Heat half of the oil in large wok. Pour half of the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat with remaining egg.
- 3Heat remaining oil in wok; stir-fry combined beef, garlic and ginger, in batches, until beef is browned all over and just cooked through.
- 4Place buk choy in same wok; stir-fry until just wilted. Return beef to pan with noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.
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