Preparation time: 5 minutes
Cooking time: 15 minutes
500 g beef rump
1 tbsp brown sugar
2 tbsp oil
1 pkt ‘two-minute’ style noodles
250 g snow peas
1 medium carrot, cut into thin strips
2 tbsp oyster sauce
1 tbsp soy sauce
- Cut the beef across the grain into thin strips. Rub the brown sugar into the beef strips, then add a little of the oil to the beef. Mix well. Lightly crush half of one of the blocks of two-minute noodles with your hand. Set noodles aside.
- Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Reheat the wok, add remaining oil and heat. Add the snow peas and carrot, and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix.
- Return the beef to the wok, toss to combine. Stir through the crushed noodles and serve.
Sserving suggestion: Serve with rice.