Asian Beef Stir-fry

Ingredients (serves 4)

• 500g hokkien noodles
• 2 tsp olive oil
• 400g lean beef rump steak, excess fat removed, thinly sliced across the grain
• 200g broccoli, cut into small florets
• 2 medium zucchini, cut into thick sticks
• 150g green beans, topped, diagonally sliced
• 1 tbs water
• 2 tbs hoisin sauce (Ayam brand)
• 2 tbs soy sauce

Method

1. Place the noodles in a large heat-resistant bowl and cover with boiling water. Stand for 5 minutes and then drain well. Set aside.
2. Meanwhile, heat 1/2 the olive oil in a large wok over high heat. Add the beef and stir-fry for 2-3 minutes or until just cooked. Remove from the wok and set aside.
3. Add the remaining olive oil and reduce heat to medium-high. Add the broccoli, zucchini and beans. Stir-fry for 2 minutes. Add the noodles and water. Cover and cook, tossing occasionally, for 1-2 minutes or until the vegetables are tender but crisp.
4. Return beef to the wok with the hoisin sauce and soy sauce. Toss until well combined and heated through. Serve immediately