Name: Satay beef stir-fry with hokkien noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram hokkien noodles; 300 gram beef rump steak, sliced thinly; 1 centimetre piece fresh ginger (5g) grated finely; 2 teaspoon sesame oil; 1 small red onion (100g), sliced thinly; 1 medium red capsicum (bell pepper) (200g), sliced thinly; 150 gram broccoli florets; 2 teaspoon lime juice; 1/4 cup (75g) satay sauce; 1 tablespoon hoisin sauce; 1/3 cup (80ml) soy sauce; 1 tablespoon kecap manis; 150 gram snow peas; 1 tablespoon finely chopped fresh coriander leaves (cilantro); 1/4 cup (35g) unsalted roasted peanuts, chopped coarsely

Ingredients

600 gram hokkien noodles

300 gram beef rump steak, sliced thinly

1 centimetre piece fresh ginger (5g) grated finely

2 teaspoon sesame oil

1 small red onion (100g), sliced thinly

1 medium red capsicum (bell pepper) (200g), sliced thinly

150 gram broccoli florets

2 teaspoon lime juice

1/4 cup (75g) satay sauce

1 tablespoon hoisin sauce

1/3 cup (80ml) soy sauce

1 tablespoon kecap manis

150 gram snow peas

1 tablespoon finely chopped fresh coriander leaves (cilantro)

1/4 cup (35g) unsalted roasted peanuts, chopped coarsely

Method

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

2.Heat oiled wok; stir-fry beef and ginger, in batches, until browned. Remove from wok.

3.Heat oil in same wok; stir-fry onion, capsicum and broccoli until just tender. Return beef to wok with combined juice and sauces; stir-fry until sauce boils. Add noodles and snow peas; stir-fry until hot.

4.Add coriander; stir-fry until combined. Sprinkle with peanuts, and extra coriander leaves, if you like, before serving.

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores.
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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