COOKBOOK: Women’s Weekly - All Time Favourites
RATE: ❤️❤️❤️❤️ 👌🏻👌🏻👌🏻💲💲💲
If you’re looking at where this dish originated you’re going to be very confused. There is mention that this dish was first made in China, Singapore and even Penang & Kuala Lumpur. Take a pick!
All I can add to this is that it was absolutely delicious!!
A simple asian dish that has that WOW factor!
Enjoy
Eat it or Starve!?? No matter where it originated, it’s a must to eat!
RECIPE
SERVES 4
300g Hokkien noodles
1 tablespoon of peanut oil
700g beef rump steak, sliced thinly
1 medium brown onion, sliced thinly
3cm ginger, chopped finely
2 cloves garlic, chopped finely
2 small chillies, chopped
1 large red capsicum, thinly sliced
1 large green capsicum, thinly sliced
200g mushrooms, sliced
4 tablespoons hoisin sauce
2 tablespoons dark sauce
Place noodles in heatproof bowl and cover with boiling water, separate with fork, approx 4 mins and drain. Set aside.
Heat half of the oil in wok, sit fry beef in batches or until browned. Add a little of both sauces. Remove from wok. set aside. Keep juices in wok.
Add a little extra oil to the juices. Allow to heat. stir fry the onions until soft. Add a little more of the sauces and mix. Set aside.
Add a little more oil , allow to heat and add the chilli and garlic and ginger. Stir fry for a minute. Add the capsicum, stir fry until soft , add some of the sauces. Set aside. Keep the juices in wok.
Add the mushrooms to the juices in wok and sir fry for a few minutes or until tender.
Add noodles to wok and add some o both spaces and mix for a minute. Remove from heat. Mix all batches of ingredients to form this wonderful dish. Serve immediately.
