Name: Hokkien chilli beef
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon plum sauce; 600 gram piece beef rump steak, thinly sliced; 450 gram hokkien noodles; 1 tablespoon peanut oil; 4 green onions, cut into 2cm lengths; 1 clove garlic, crushed; 1 (200g) red capsicum, thinly sliced; 115 gram baby corn, halved lengthways; 150 gram sugar snap peas, trimmed; 1/2 cup (125ml) vegetable stock

Ingredients

1/4 cup (60ml) sweet chilli sauce

2 tablespoon plum sauce

600 gram piece beef rump steak, thinly sliced

450 gram hokkien noodles

1 tablespoon peanut oil

4 green onions, cut into 2cm lengths

1 clove garlic, crushed

1 (200g) red capsicum, thinly sliced

115 gram baby corn, halved lengthways

150 gram sugar snap peas, trimmed

1/2 cup (125ml) vegetable stock

Method

1.Combine sauces with beef in medium bowl. Cover and refrigerate 3 hours.

2.Meanwhile, place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.

3.Heat oil in wok. In batches, stir-fry beef mixture until browned. Set aside.

4.Stir-fry onion and garlic in wok until onion browns. Add capsicum and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until hot.

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