Beef and vegetable with noodles

Ingredients

• 3 Tbsp vegetable oil
• 100 rump steak thinly sliced
• 3 Tbsp Lee Kum Kee Panda brand Oyster sauce
• 200g fresh thin egg noodles
• 2 baby Bok choy, quartered
• 1 cup broccoli florets
• 1 small carrot thinly sliced
• 1/4 cup water
• 1/4 tsp salt
• 1/2 tsp black pepper

Method

1. Heat a large wok or skillet on a medium heat. Add 2 tbsp oil and add the fresh egg noodles. Fry the noodles for 5 minutes or until lightly crispy and push to one side of the wok.
2. Add in Bok choy, broccoli and carrots and stir fry for 3 minutes. Push the vegetable together with noodles to one side.
3. In the same wok, add 1 tablespoon of the oil and add the steak. Stir fry until lightly brown.
4. Add the Lee Kum Kee Panda brand oyster sauce and mix well with the steak.
5. Add in the wok, water, salt and pepper. Combine all the ingredients together and cook for another minute. Turn off the heat.
6. To serve, use a tong to place the noodle on one side of the bowl and the steak and vegetable n the other side. Sprinkle with sesame on the top and enjoy!

Product used in recipe

• Lee Kum Kee - Panda Oyster Sauce