Stir-Fried Beef with Black Pepper and Morning Glory
Matt SinclairIngredients:
Serves 2
- 2 Tbsp vegetable oil
- 200gm cooked rump steak, 1 cm slices, against the grain
- 1 bunch Kang Kong (Morning Glory), cut into 2 inch batons
- 2 packets instant noodles, cooked and rinsed
- 2 spring onions, finely sliced
- 2 Tbsp Oyster Sauce
- 2 Tbsp ABC sauce (Ketcup Manis)
- 1 Tbsp Fish Sauce
- 2 Tsp cracked black pepper
Paste
- 3 Tbsp vegetable oil
- 2 cloves garlic, roughly chopped
- 1 inch ginger, grated
- 3 birdseye chillies, sliced
Method:
Paste
- Add the paste ingredients to a mortar and pestle and pound together to break down and combine.
Sauce
- In a small bowl, add the oyster sauce, ketcup manis, fish sauce and pepper and mix together.
Stir Fry
- Heat oil in a wok over a high heat. Fry off the paste, moving around constantly for about 1 minute.
- Add the Kang Kong and stir fry for a minute, coating in the paste.
- Add the noodles and toss to combine. Stir fry for another minute before adding the steak.
- Heat through for about 30 seconds before adding the sauce and tossing it through to everything evenly.
- Add the spring onions just before removing from the heat. Adjust seasoning to taste if needed.
- Serve hot.
Our friends at Wine Selectors suggest pairing this dish with a Shiraz.
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