Serves:4
Difficulty:Easy
Ingredients:
- 400g beef rump, thinly sliced
- 1/3 cup Chang’s Hoisin sauce
- 2 tbsps peanut oil
- 1 large brown onion, sliced
- 2 cloves garlic, crushed
- 250g shitake mushrooms, sliced
- 1 packet Changs Hokkien noodles
- 1/4 cup gluten-free beef stock
- 1/2 cup thinly sliced spring onions
- 1/4 cup firmly packed coriander leaves, finely chopped
- 1 red chilli, finely chopped
- 1/4 cup Chang’s Light Soy Sauce
- 2tbsps Chang’s Sesame oil
Method:
- Place beef and Hoisin sauce in a large bowl, stir until well combined.
- Heat half the peanut oil in a large frying pan or wok over high heat; add beef, in batches, and stir-fry 3-4 minutes or until golden and cooked through.
- Transfer to a plate.
- Add remaining oil to the pan and stir-fry brown onion, garlic and mushrooms for 2-3 minutes or until onions are browned and softened.
- Return beef to pan with stock and noodles and stir-fry a further 2-3 minutes or until combined.
- Serve garnished with the combined spring onion, coriander, chilli, Soy and sesame oil.
Gluten Free Option: use Wok-Ready Noodles in place of Hokkien Noodles
