Black Pepper Beef Egg Noodles

Ingredient

600g Coles chuck steak, thinly sliced
3 tbs oyster sauce
2 tbs Shaoxing wine
2 tbs Coles Cracked Black Pepper, plus extra for garnish
6 garlic cloves, finely grated
1 tbs soy sauce
1 tbs sesame oil
1 tbs Coles Cornflour
1 tsp Coles Caster Sugar
1 brown onion, cut into petals
2 garlic cloves, sliced
2 spring onions, cut into 2cm pieces white and green parts separated
1 green capsicum, diced
2 bok choy, cut into strips
300g thin egg noodles

Method

In a large bowl combine the steak, oyster sauce, Shaoxing wine, black pepper, garlic, soy sauce, sesame oil, potato flour and sugar, mix together making sure to coat the beef with all the other ingredients. Leave to marinate for an hour.

Heat a wok until smoking, add the beef and stir fry until brown all over and almost cooked through. Add the onion, spring onion whites, capsicum and stir fry for 1- 2 minutes until the onion starts to change colour. Add the bok choy and stir fry for a further minute.

Add the noodles with ½ of water and stir through the wok so everything is evenly mixed. Cook until the noodles are warmed through.

Serve straight away topped with more black pepper and the spring onion tops.

Recipe by Michael Weldon