You just can’t go wrong with a stir fry midweek and this particular one ticks every box.  Flavour packed, healthy, budget friendly and super quick…..certain to become a family favourite and if you make a bit extra….an emmalicious lunch box option too!

Prep time:  20 minutes         Cooking time:  15 minutes          $ Low Budget

Serves 4-6

2 tbs of peanut oil

500gm packet of fresh hokkien noodles

600gm of rump steak, thinly sliced across the grain

2 cloves of garlic, finely chopped

5cm piece of ginger, peeled and finely chopped

1 long red chilli, finely chopped (deseeded if you like)

1 brown onion peeled, halved and sliced asian style (top to bottom)

A couple of handfuls of sugar snap peas, side string removed

1 bunch of Chinese broccoli, ends trimmed and sliced into 5 cm batons

1 punnet of shitake mushrooms, sliced

2 tbs of sesame seeds, lightly toasted in a dry pan

2 tbs of hoi sin sauce

2 tbs of oyster sauce

1/4 cup of soy sauce

1/3 cup of shaoxing wine

1 tbs of rice wine vinegar

1 tsp of sesame oil

2 tsp of corn flour

2 spring onions, sliced diagonally

1 red chilli, sliced diagonally for garnish

Place the hokkien noodles in a large bowl.  Cover with boiling water, cover with a tea towel and leave for 5 minutes.  Drain and set aside.

In a small bowl or jug combine the hoi sin sauce, oyster sauce, soy, shaoxing wine, rice vinegar,  sesame oil and cornflour.  Whisk well until lump free.

Heat a wok or frypan until smoking hot.  Add half the peanut oil and cook the beef in batches, really fast and stirring continually until browned all over. Set aside on a plate.   Add the rest of the oil to the wok and pop in the onion, stir fry for a few minutes until separated and then add the garlic, ginger and chilli.  Stir fry for another minute or so until fragrant.  Drain any liquid from the cooked beef and add it , the vegetables and mushrooms to the wok and stir continuously until the vegetables are just starting to change colour.  Pop the noodles half the spring onion and half the sesame seeds and toss to combine using two large, flat wooden spoons in each hand.  Pour in the sauce and continue to toss until coated and everything is cooked through, approximately 2-3 minutes.

Divide the noodles between four bowls and a lunchbox or two and top with the remaining spring onion, sesame seeds and chilli.  Bon appetit`!