Beef with Trident Singapore Instant Noodles

  • Prep time 20 minutes

  • Cooking time 15 minutes

  • Total time 35 minutes

  • Serves 2

  • Difficulty Easy

Serving Suggestion
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Serving Suggestion

  • 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

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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