1 clove garlic, crushed
0.25 soy sauce
2 MAGGI Oyster Sauce 275mL
2 lemon juice
2 orange juice
500 g lean rump steak, cut into strips
900 g hokkien noodles
spray oil for cooking
2 medium carrots, sliced
1 medium green capsicum, sliced
1 English spinach, trimmed
0.25 toasted sesame seeds
snow pea sprouts
- combine garlic, soy sauce, MAGGI oyster sauce and juice in a glass or ceramic dish; add steak, toss to coat; cover and marinate for 15 minutes in the refrigerator. drain, reserving the marinade.
- put the hokkien noodles into a large heatproof bowl; cover with boiling water. stand until just tender; separate with a fork; drain well and set aside.
- heat a large frying pan over high heat. stir fry steak in 2 or 3 batches for 3 minutes or until browned. set aside.
- reheat frying pan over high heat; add carrots and capsicum; stir fry for 3 minutes; add the reserved marinade; bring to the boil. add spinach; toss until just wilted.