Beef with Trident Singapore Instant Noodles

Prep time 20 minutes
Cooking time 15 minutes
Total time 35 minutes
Serves 2
Difficulty Easy

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Ingredients

2 x 85g pkts Trident Singapore 2 min Instant Noodles
250g rump steak
1 tablespoon Bicarbonate of Soda
2 tablespoon vegetable oil
3 garlic cloves - peeled and thinly sliced
½ teaspoon grated ginger
⅓ cup water
4 teaspoon cornstarch
½ cup oyster sauce
4 teaspoon light brown sugar
2 tablespoon Chinese cooking wine
2 teaspoon sesame oil
1 tablespoon hoisin sauce
½ teaspoon black pepper
1 teaspoon toasted sesame seeds
1 Shallot, chopped

Instructions

Step 1 - Slice the beef across the grain, into 1cm thick strips and place in a non-metallic bowl.

Step 2 - Sprinkle with the Bicarbonate of Soda and gently mix so all the beef is coated. Set the beef aside for 15 minutes

Step 3 - Rinse the beef extremely well and then pat it dry with kitchen paper.

Step 4 - Mix the water and cornstarch together in a small jug and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce and black pepper. Set to one side until needed.

Step 5 - Remove Trident noodles from packaging and submerge in boiling water for 3 mins until noodles soften

Step 6 - Drain Noodle water and add flavour sachets and stir through.

Step 7 - Place the skillet over a high heat and heat for at least 1 minute. Add in the oil and once it is shimmering add the beef in a single layer. Cook, without touching for 1 minute

Step 8 - Stir in the thinly sliced garlic and grated ginger.

Step 9 - Immediately give the sauce a good stir and add it to the pan.

Step 10 - Bring to a simmer and cook for 1 minute to allow the sauce to thicken.

Step 11 - Serve immediately sprinkled with toasted sesame seeds & shallots

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