This version of fried Hokkien Mee comes with delicious ginger beef and crunchy snake beans – so yummy! Add lots of chilli if you like to spice up the dish.
- ¼ cup peanut oil
- 750 g rump steak, trimmed, thinly sliced
- 450 g packet fresh thin Hokkien noodles
- 1 onion, thinly sliced
- 1 tbsp finely grated ginger
- 1 bunch snake beans, trimmed, cut into 4 cm lengths
- ½ cup unsalted peanuts, roughly chopped
- 2 cups beansprouts
- ¼ cup salt-reduced soy sauce
- ¼ cup oyster sauce
- 1 tbsp chilli sauce
- Coriander leaves, to serve
In a wok or a large frying pan, heat 1 tbsp oil on high. Stir-fry beef in 2 batches, 2 mins each, until browned.
Place noodles in a bowl of hot water. Separate with a fork. Drain.
In same wok, heat remaining oil on high. Stir-fry onion and ginger 2 to 3 mins, until tender. Add beans and peanuts. Stir-fry 2 mins.
Return beef to wok with noodles, sprouts and sauces. Stir-fry and toss for 2 mins to heat through. Serve topped with coriander leaves.
Text & Photo: John Paul Urizar/BauerSyndication.com.au