Beef Stir Fry on Crisp Noodles

Serves 4


Ingredients:

vegetable oil for deep-frying, plus 1 tbsp
250g fresh thin egg noodles
1 tbsp soy sauce
3 cloves garlic, chopped
375g sirloin steak, thinly sliced
2 onions, cut in eighths
180-220g asparagus, trimmed and cut into 2.5-cm pieces
2 tbsp oyster sauce
1 tsp cornstarch mixed with 2 tbsp beef stock


Method:

• Heat vegetable oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add noodles and fry until crisp, about 30 seconds. Using slotted spoon, remove from pan and drain on paper towels.
• In glass or ceramic bowl, combine soy sauce and garlic. Add steak slices, turn to coat with marinade, cover and marinate for 30 minutes. Drain and reserve marinade.
• In wok or frying pan over medium-high heat, warm 1 tbsp oil. Add steak and stir-fry until meat changes colour, 3-4 minutes, remove from pan. Return pan to medium-high heat, add onion and stir-fry until softened, about 2 minutes. Return meat to pan, add asparagus and cook until asparagus is tender-crisp, about 2 minutes. Stir in oyster sauce and cornstarch and stock. Continuing to stir, cook until sauce thickens, 1-2 minutes.
• To serve, arrange noodles on individual plates. Top with beef stir-fry and serve immediately.