BBQ Steak with Hokkien Noodles

COOKING TIME: 15 minutes

SERVES: 6

INGREDIENTS:

  • 600g Rump Steak (Grass Fed) from Chop Butchery
  • 2 tbsp Rice Bran Oil
  • 5 tbsp Oyster Sauce
  • 3 tbsp Sweet Chilli Sauce
  • 1 tsp Sesame Oil
  • 1 Red Pepper, finely sliced
  • 1 Carrot, sliced
  • 1 Zucchini, sliced
  • 2 Cloves Garlic, crushed
  • 1 tsp Grated Ginger
  • ½ to a whole Bird’s Eye Chilli, chopped
  • 1 bunch Bok Choy, finely chopped
  • 5 Shallots, chopped
  • 2 tbsp Lemon Juice
  • 800g Hokkien Noodles

METHODS:

  1. Heat a heavy based pan, drizzle with a splash of rice bran oil and add the steak whole. Sear for 3 minutes on each side then place in a bowl and let rest for 2 minutes (this will be a good time to cut up the vegetables).
  2. Slice the steak then return to the bowl. Add the oyster sauce, sweet chilli sauce & sesame oil, mix thoroughly. 
  3. Turn the kettle on or boil some water for the hokkien noodles. 
  4. Heat a heavy based pan or wok, add a drizzle of rice bran oil, the carrot, red pepper, zucchini, garlic, ginger and chilli. Stir-fry for two minutes. 
  5. Heat the noodles in the boiling water, drain and add to the vegetables. Add the bok choy, shallots, lemon juice and the steak with marinade. 
  6. Stir through and serve with joy, splendour & dash of delight.