This delicious stir-fry is made with homemade marinade, hokkien noodles, mushrooms, baby corn and chillies.
Prepare fresh hokkien noodles according to manufacturers instructions.
To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl. Add beef and toss well to coat. Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade. Heat 2 tablespoons peanut oil in a large wok over high heat. Add beef and stir-fry for 3 minutes until browned and just cooked. Set aside.
Heat remaining 2 tbs oil in large wok over high heat, add onion, garlic, ginger and mushrooms. Cook for 5 minutes or until onions and mushrooms have softened. Add reserved marinade and Chinese rice wine with Asian greens and baby corn. Stir-fry for 2 minutes or until Asian greens have wilted and corn is just cooked. Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.
Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.
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