Serves:4
Preparation time:30 mins
Difficulty:Easy
Ingredients:
- 800g beef rump steak, thinly sliced
- 1/4 cup Chang’s Oriental Salad Dressing
- 1 lemongrass stalk, white part only, finely chopped
- 2 cloves garlic, crushed
- 2 tsps finely grated lime rind
- 2 tsps Chang’s Fish Sauce
- 2 tbsps peanut oil
- 1 bunch chop sum, (150g), washed, roughly chopped
- 1/4 cup vegetable stock
- 1 packet Chang’s Crunchy Noodles
Method:
- Combine beef, dressing, lemongrass, garlic, rind and fish sauce together in a large bowl. Cover and refrigerate for 20mins.
- Heat peanut oil in large wok over high heat until smoking. Add the beef mixture, in batches, and cook, stirring for two minutes or until browned. Remove to small bowl.
- Add choy sum and stock to the wok and cook, stirring, a further two minutes or until choy sum is wilted. Return beef to wok and cook for a further minute to combine.
- Stir through noodles and serve with lime wedges, fresh chopped chilli and coriander if desired.
