Ingredients
- 450-500g Rump steak (thinly sliced)
- 300g Fresh rice noodles
- Beansprouts
- Chinese chives
- 3 cloves of garlic, finely chopped
- 4 Teaspoons Soy sauce
- 4 Teaspoons Oyster sauce
- 2 Tablespoons Kecap manis
- 1 Tablespoon Squid Brand Fish sauce
- 1 Tablespoon Sesame oil
- 1 Tablespoon Corn flour
- Black pepper
- Oil for frying
- 3 Chinese pork sausage (Lup Chong)
- Lee Kum Kee Chiu Chow Chilli Oil
Method
- Combine pepper, 2 Teaspoons of soy sauce, 2 teaspoons of oyster sauce and sesame oil.
- Add the beef to the marinade ingredients and massage and mix well. Add the cornstarch and oil last to coat the beef.
- Add some oil to a wok and heat until it is smoking. Add the thinly sliced beef and sear on both sides. Set aside. Add some more oil to the wok and heat until smoking again. Add the rice noodles and stir fry for a few seconds. Next add the remaining soy sauce and oyster sauce as well as the lup chong and garlic. Mix throughly. Add the chives and bean sprouts, along with the beef and mix through. Drizzle in the kecap manis and stir through.Add chilli oil to taste. Serve and enjoy!
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
