Preparation time: 10 min
Cooking time: 20 min
500 g beef rump
2 carrots, cut into matchsticks
1 each red and green pepper, cut into thin strips
4 spring onions, sliced
450 g noodles, cooked
60 ml (¼ c) hoisin sauce
30 ml (2 T) soy sauce
125 ml (½ c) beef stock
45 ml (3 T) sesame seeds
1 Slice the beef across the grain. Sprinkle a little oil over the beef and mix well.
2 Heat a frying pan or wok until hot and stir-fry the beef in batches until well browned. Set aside.
3 Reheat the pan or wok, add a little oil and reduce the heat to medium. Add the carrots and peppers and cook for 1 minute. Stir in the spring onions, add the noodles and stir-fry until the noodles are hot.
4 Return the beef to the pan or wok. Mix the hoisin sauce and soy sauce and pour into the pan or wok with the stock.