Stir-Fried Sambal Beef Noodles
Sambal belacan transforms everyday beef and noodles into something you will want to make weekly. Learn where to find the paste and how to balance the…
Servings: 4 servings
Calories: 550kcal
Equipment
- wok
- Large bowl
- Fork
Ingredients
- 60 ml olive oil
- 700 g rump steak, sliced thinly
- 300 g green beans, cut into 5-cm lengths
- 350 g baby bok choy, quartered
Aromatics
- 1 clove garlic, chopped coarsely
- 2 long red chillies, sliced
- 90 g sambal belacan or chilli shrimp paste
Noodles and finish
- 400 g fresh Hokkien noodles
- 60 ml beef stock
- 4 shallots, sliced thinly
Instructions
- Heat oil in a wok over a medium fire. When hot, stir-fry steak, in batches, until browned and tender. Remove from wok and set aside.
- Add green beans to hot wok and stir-fry until almost tender. Add garlic, chilli and sambal belacan. Stir-fry until fragrant. Add bok choy, stir-fry quickly to mix well.
- Meanwhile, place Hokkien noodles in a large bowl. Cover with boiling water; separate with a fork. Drain and set aside.
- Return steak to wok. Add stock, noodles and shallots. Stir-fry until hot. Serve at once.