COOKBOOK: Super Food Ideas - April 2008
A simple dish. Just enough flavour. You can boost it with the chilli if you like it hot.
Hope you enjoy
RECIPE
Serves 4
600g beef rump steak
2 tablespoons of plum sauce
2 tablespoons of soy sauce
1 garlic crushed
1 red chilli, chopped finely
400g thick rice noodles
1 tablespoon of peanut oil
1 large onion, peel, cut in half and sliced thinly
1 large capsicum, remove seeds & membrane, cut in chunks
1 bunch of broccoli, trimmed and chopped
1 cup bean sprouts, chopped roughly
Be sure to have the rump steak just frozen as this will make it easier to slice thinly. Remove any fat and thinly slice the steak.
Cook the broccoli in the microwave. Drain and set aside.
Place beef, plum sauce, oyster sauce & soy sauce and chilli in a bowl. Mix until all the beef has been coated well with sauce.
Cook the rice noodles as per the package instructions and set aside (if setting them to the side for a long period of time, keep them in cold water)
Heat the oil in a wok, brown the meat for 1 min or 2. Remove the meat from wok, set aside.
In the same wok, add the garlic and onion, fry until onion is just soft. Add the capsicum pieces and bean sprouts. Stir fry for a few minutes. Add the cooked and drained broccoli. Add the meat and any juices from the meat. Combine well. Take off heat and add drained noodles.
