Beef, Broccolini and Noodle Stir-fry

Ingredients

400 g hokkien noodles
500 g beef rump steak, thinly sliced
2 Tbs Cobram Estate light extra virgin olive oil
1/2 Tbs Chinese five spice powder
2 Tbs kecap manis (sweet soy sauce)
2 tsp honey
1 tsp finely grated ginger
2 cloves garlic, crushed
1 red onion, halved, thinly slice
1 bunch broccolini, trimmed, halved
1 cup sugar snap peas, trimmed
1 tsp black or white sesame seeds, toasted
1/4 cup roasted salted cashews
2 green shallots, thinly sliced on diagonal
1 red chilli, thinly sliced on diagonal

Method

Put noodles in a large bowl and cover with hot water. Set aside for 5 minutes to slightly soften and loosen up. Drain well.

Combine beef, olive oil, Chinese five spice powder and 1 tablespoon of kecap manis in a large bowl.

Heat a large frying pan or wok over a high heat. Add half the beef to the pan and stir-fry for 3 minutes until beef is lightly browned and partially cooked. Transfer to a plate and set aside. Repeat with remaining beef.

Add noodles to the pan with honey, ginger, garlic, onion and remaining soy sauce and cook for 1 minute.

Add 2 tablespoons of water, broccolini and sugar snap peas and cook for a further minute.

Return beef to pan and toss well. Cook for a further 2 minutes until the vegetables are just tender and beef is cooked through.

Serve topped with sesame seeds, cashews, shallots and red chilli.

Credits: Cobram Estate

Photo Credits: Cobram Estate