Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.
Quick and easy, this stir-fry is the ultimate mid-week meal with a delicious peanut sauce.
3 x 70g bundles plain instant noodles
1/4 cup smooth peanut butter
2 tbsp oyster sauce
1/3 cup boiling water
1 1/2 tbsp vegetable oil
400g beef rump steak, trimmed, sliced
1 red onion, halved, sliced
2 garlic cloves, crushed
1/2 bunch kale, stems removed, leaves roughly shredded
227g can sliced water chestnuts, drained
2 tbsp chopped roasted salted peanuts
1 tbsp sesame seeds, toasted
1 Lebanese cucumber, halved lengthways, sliced
4 Method Steps
Step 1Cook noodles following packet directions. Drain. Rinse under cold water to cool. Drain well.
Step 2Meanwhile, combine peanut butter, oyster sauce and boiling water in a small bowl.
Step 3Heat 1 teaspoon oil in a wok or large frying pan over high heat. Season beef with salt. Add 1⁄2 the beef, making sure it’s in a single layer. Cook, without stirring, for 30 seconds. Stir-fry and transfer to a plate (see note). Repeat with 1 teaspoon oil and remaining beef.
Step 4Heat 2 teaspoons oil in pan. Add onion. Stir-fry for 3 minutes. Add garlic. Stir, then transfer onion mixture to a large bowl. Heat remaining oil in pan. Add kale and water chestnuts. Stir-fry for 2 minutes. Return onion mixture to pan with peanut butter mixture and noodles. Stir-fry over medium-low heat until well combined. Toss through beef with any resting juices. Sprinkle with peanut and sesame seeds. Serve with cucumber.
To keep beef tender, cook in 2 batches in a very hot pan. Place in a single layer in pan and avoid stirring for good browning and flavour.
All quantities above are averages