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- Beef Noodle Stir-fry with Sugar Snaps and Carrots
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Ingredients
- 150 g of fine egg noodles
- 3 tbsp of toasted sesame oil
- 200 g of sugar snap peas (cut in half lengthways, if liked)
- 2 tbsp of vegetable oil
- 325 g of bavette steak, sliced
- 2 garlic cloves, finely sliced
- 5 cm of piece of ginger, peeled and finely chopped
- 2 red chillies, finely sliced
- 0.25 tsp of ground white pepper
- 0.5 tsp of reduced-salt dark soy sauce
- 1 large carrot, halved and sliced on the diagonal
- 2 tbsp of shaoxing rice wine
- 0.5 tsp of granulated sugar
- 2 tbsp of oyster sauce
- 2 tbsp of reduced-salt light soy sauce